Ingredients
MERINGUE PIE SHELL
4 each egg whites
1/4 tsp salt
1/4 tsp cream of tartar
2 drop red food coloring
1 cup sugar
FILLING
2 cup skim milk
1 package jello light chocolate
1 pudding mix -- 4 serving
1 size
2 2/3 cup cool whip liteŽ -- divided
1/2 cup jellybeans
Directions
For shell, preheat oven to 200. With mixer at high speed beat
together egg whites, salt and cream of tartar until foamy. Add food
colouring. Beat in sugar, 1 Tbs. at a time, until stiff peaks form.
Using spoon or pastry bag with star tip spread or pipe meringue into
bottom and sides of 9" pie pan, building up rim 1" above pan. Bake 1
hour or until meringue is set. Turn off oven; let meringue stand in
oven until dry, at least 2 hours. Meanwhile, for filling make pudding
with skim milk, let set. When pudding has set fold in 2 cups cool
whip lite. Pour into prepared crust. garnish with 2/3 cup cool whip
using star tip and doing a criss cross pattern on top of pie and pipe
a ring around the top of the crust.. Place jelly beans at the crosses.
Per Serving - Calories 240, Total Fat .3g, 1.1% CFF (what a
difference) Recipe By : Woman's World (modified by me)
Servings: 8 servings
Chocolate Angel Pie - Lite Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
Recipes as an idea can be observed way back into antiquity, certainly as far into history as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to academics are a few stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents describing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. Additionally, he recounts how the early Romans used a good variety of herbs and spices, including a few that will be familiar to modern cooks such as bay, rue and dill. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created a torrent in cookery books, most of which are now in private cookery archives. Over the next few hundred years, the rich and powerful families of Europe competed with each other to lay on the best banquets, and as a consequence, chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications are in high demand, due to more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Chocolate Angel Pie Lite recipe.
