Angel Pie

I’m not exactly sure what was intended here. There are many ways to combine these ingredients into a pie, and there are multiple pies that have been called “angel pie” at one point or another, including chiffon pies, meringue pies, and cream pies. So I’m just taking a guess as to what was intended was a cream pie, since that involves the fewest number of outside ingredients. Your results may vary.

We previously discussed Dream Whip in the context of a similar recipe, the Strawberry Bavarian from Columbiaville, Michigan.

From the box of L.S. of Joplin, Missouri.

Angel Pie

1 can (#2) crushed pineapple
2 lemon + 2 lime Jell-o [gelatin?] (begins to set; whip)
1 large pkg. colored miniature marshmallows
1 small can Carnation [evaporated] milk
+ 1 tsp. lemon juice
2 pkg. Dream Whip

Angel Pie method and reminder (provided by Yesterdish)


Again, a couple of assumptions: that what this recipe is trying to call for is gelatin, not pudding, and the goal is something like a cream pie. That would make the simplest recipe, and the one for which the owner would be most likely to omit instructions.

  1. Drain pineapple. Prepare Dream Whip according to package directions.
  2. Put all four packages of Jell-o into a bowl; add 2-2/3 cups boiling water and stir.
  3. When Jell-o begins to set, whip in the evaporated milk, the lemon juice, and both packages of Dream Whip. (If your pineapple was packed in syrup, you could hypothetically add that too, but honestly, are you trying to win the race to diabetes or something?) Whip until thick.
  4. Fold in pineapple and marshmallow pieces. Refrigerate for about 20 minutes; then fill two 9″ graham cracker crusts and refrigerate for another 20 minutes.


A #2 can holds about 20 ounces of pineapple.

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