Frangipanni Pie (1922) – A Classic Dessert
This timeless Frangipanni Pie recipe, originally featured in the Ladies Home Journal in 1922, offers a delightful treat that has endured the test of time. With a rich filling and a crisp meringue topping adorned with toasted almonds, it earned a medal in 1931 and remains a beloved dessert for any occasion. Simple yet sophisticated, this pie blends the sweetness of white sugar, the richness of eggs, and the unique flavor of macaroon cookie crumbs. Here’s how you can make this delicious vintage pie at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| White sugar | 1/2 cup |
| Cornstarch | 2 tablespoons |
| Salt | 1/8 teaspoon |
| Eggs (separate yolks and whites) | 3 large |
| Milk | 1 1/2 cups |
| Macaroon cookie crumbs | 6 tablespoons |
| Almonds (slivered) | 9 tablespoons |
| White sugar (for meringue) | 6 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 329.9 kcal |
| Fat Content | 13 g |
| Saturated Fat Content | 5.5 g |
| Cholesterol Content | 85.4 mg |
| Sodium Content | 233.6 mg |
| Carbohydrate Content | 48.1 g |
| Fiber Content | 0.9 g |
| Sugar Content | 38.8 g |
| Protein Content | 6.4 g |
Instructions
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Prepare the Pie Shell
Begin by baking your pie shell according to your preferred recipe or store-bought instructions. Once the shell is golden and crisp, allow it to cool completely before adding the filling. -
-
Make the Filling
In a medium mixing bowl, blend 1/2 cup of white sugar with the cornstarch and salt until well combined. Gradually whisk in the beaten egg yolks and milk, making sure the mixture is smooth and without lumps. -
Cook the Mixture
Transfer the sugar-cornstarch-egg mixture to a saucepot. Place it over medium heat and cook, stirring constantly, until the filling thickens to a pudding-like consistency. Once thickened, remove from the heat and allow it to cool completely. -
Add Macaroon Crumbs
Gently fold in the 6 tablespoons of macaroon cookie crumbs to the cooled filling. The crumbs will add a subtle flavor and texture to the filling, enhancing the overall taste of the pie. -
Assemble the Pie
Pour the cooled filling into the pre-baked pie shell, smoothing it evenly with a spatula. -
Prepare the Meringue
In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the 6 tablespoons of white sugar, continuing to beat until the meringue holds stiff peaks. The meringue should be glossy and firm, ready to be spread over the pie. -
Top the Pie
Spread the meringue evenly over the filled pie, ensuring that it covers the entire surface. For a decorative touch, sprinkle the slivered almonds evenly over the meringue. -
Bake the Pie
Place the pie in a preheated oven at 300°F (150°C). Bake for approximately 20 minutes, or until the meringue turns golden brown and crisp. Keep a close eye on it to prevent over-browning. -
Cool and Serve
Once baked, remove the pie from the oven and allow it to cool completely before serving. The pie can be served chilled or at room temperature for the best flavor and texture.
Tips for the Perfect Frangipanni Pie:
- Pie Shell: For the best results, use a flaky pie crust that complements the rich filling. Pre-bake the shell thoroughly to prevent sogginess.
- Meringue: Make sure your mixing bowl and beaters are clean and free from any grease, as this can affect the egg whites’ ability to form stiff peaks.
- Storage: Leftovers can be stored in the refrigerator for up to 2 days. The meringue may soften slightly, but the pie will still be delicious.
This Frangipanni Pie is a nostalgic dessert with a perfect balance of creamy filling, delicate meringue, and crunchy almond topping. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this classic recipe will surely impress your guests.
