Fran's Angel Food Pie Recipe

Partially fill the bottom of a double boiler with water and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone and whisk the mixture into the water until smooth. Cook whisking constantly until the mixture is thickened and translucent.

In a large bowl beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow steady stream beating constantly until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer and chill in refrigerator.

With an electric mixer beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks; frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.