Angel Pie Recipe

Fruit Cocktail Angel Pie with coconut.

Angel Pie Recipe is a delicious fruit cocktail pie that is light and fluffy producing an attractive peach hue with similar creamsicle taste.

It is so easy and makes an impression on those who taste it.

I first made a version of this Angel Pie Recipe in the 1960s and did not particularly care for it at that time.

Recently, I came across an old piece of paper where I had written the recipe down on and thought I would give it a try again but tweak the recipe this tine to see if I could make it better. 

I did exactly that and our family liked my new version this time and now it is a new family tradition! 

We like the name of the pie, also!

I hope you like the Angel Pie name as well.

Angel Pie Recipe Crust

  • 2 cups Honey Graham Cracker crumbs

  • 1/3  cup coconut, finely grated

  • 1 tablespoon sugar

  • 1 stick (4 oz.) butter, softened at room temperature

Place cracker crumbs in a mixing bowl.

Add coconut and sugar and toss, mixing thoroughly.

Blend in softened butter with a fork or with your fingers.

Press mixture into the bottom and around the sides of a 9" deep pie plate or pan. 

Bake in a preheated oven 350F. for 12-15 minutes.

Remove the pie from the oven to cool.

Place it in the refrigerator and chill the pie until the filling is firm and ready to serve.

Angel Pie Filling

  • 1  1/2 cups reserved fruit juices, divided

  • 1 pkg. (3 oz.) orange or lemon Jello

  • 1 teaspoon orange or lemon extract

  • 1 teaspoon almond flavoring

  • 1 can (15 oz) fruit cocktail, well drained (reserve juice)

  • 1 can (11 oz.) Mandarin Oranges, well drained (reserve juice)

  • 8 oz. Homemade Whipped Cream*

  • 1 - 1  1/2 cup flaked coconut (amount depending on whether you want the entire top covered and how much coconut you like)

*You can use non-homemade whipped cream, but homemade is richer though less sweet in my opinion.

Reserve some of the fruit pieces for garnishing, if desired.

Pour the orange juice in a 1 cup measuring  cup.

Add enough of the fruit cocktail juice to make a full cup.

Pour into a medium size sauce pan and heat until it boils.

Remove it from the heat.

Sprinkle in the Jello and stir it until the gelatin dissolves.

Takes about 2 or 3 minutes. 

Stir in the other 1/2 cup of juice.

Add enough water to make the 1/2 cup liquid, if needed.

Stir if the almond extract and orange or lemon extract.

Cool the mixture if it is still warm.

Place the Jello in the refrigerator until the mixture gels until it is a little thicker than unbeaten egg whites. 

It takes about 40 minutes.

You can spread it out in an oblong glass baking dish to hasten the gelling.

Remove it from the refrigerator and beat it in a mixer on high speed until the gelatin is light colored and fluffy.

It takes about 2 minutes.

Fold in the well drained fruit cocktail and well drained mandarin oranges.

Make the Homemade Whipped Cream and fold it in.  

*You can use non-homemade Whipped Cream, but homemade is richer.

Pour into the prepared crust.

Sprinkle the coconut on top and garnish with the reserved fruits. 

Chill in the refrigerator for several hours or over night. 

Serve it cold. 

Store any leftovers in the refrigerator.

History Of Fruit Cocktail

Fruit Cocktail was originated by the Del Monti Company in 1938.

The company shut down in 1999, but other companies continue to sell the Fruit Cocktail.

The United States Of America, Department Of Agriculture, stipulates which fruits and the amount of fruits that can go into the Fruit Cocktail:

30 to 50% diced peaches.

25 to 45% diced pears.

6 to 16% diced pineapples.

6 to 20% whole grapes.

A few to none cherry halves.

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