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Ingredients

1 cup Butter
3 cups Sugar
6 Eggs
2 tsp. Vanilla
1/2 cup Milk
1 1/3 cups White Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Cream of Tartar
1 pint Whipping Cream 2 cups
1/2 cup Walnuts

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Nana’s Fairy Pie Recipe

An eggy cake with layers of meringue and cool whip. This is my favorite dessert recipe of all time, hands down. I have no idea why it's called pie when it's cake, but the topping is to die for.

  • Easy

Ingredients

Directions

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You guys are in for a special treat today – my Nana’s Fairy Pie Recipe! This recipe is a HUGE tradition in our family. My grandmother (Nana) passed away 30 years ago, but we still have this cake almost every year for Christmas dinner. Some of my siblings never got the chance to meet our wonderful Nana and so this is a great way for them to feel some kind of memory or connection to her each year.

This recipe is very rich and decadent, so you don’t need very much to be satisfied. My family has this dessert on Christmas Eve but it could be enjoyed any time of the year. Nana also sometimes put whipped cream on the top and sides of the cake so that it looked like it was totally frosted. Nana also sometimes put jimmies (sprinlkles) on top of the whipped cream, which made it look very festive for Christmas and other holidays. I imagine the jimmies were her own invention since my Dad grew up in Boston and jimmies are big there. You can choose which type of nut you would prefer. My favorite is walnuts, but pecans or almonds work well too.

Let us know what you think of my Nana’s recipe! Do you have any good memories of foods your grandparents would make/do make for you? Share in the comments below.

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Steps

1
Done

Sponge

Separate eggs. Cream butter, vanilla and 1 cup of sugar, add beaten egg yolks. Mix flour, baking powder and milk, add to butter mixture and mix well. Pour into 2 round, well greased and floured cake pans.

2
Done

Meringue

Beat egg whites, add 2 c. of sugar gradually, also add cream of tartar and salt gradually. Beat until thick. Place on top of cake mixture in pans and cover with chopped walnuts. The secret is getting the meringue beat to the proper consistency - beat the eggs until they stand up but not to the complete standing up stage, then add the sugar and cream of tartar. Then beat just a little bit longer until a stiff peak. If you beat them too long they will go runny.

3
Done

Bake

Bake 35-40 min. in 350 deg. oven on 2nd to bottom rack.

4
Done

Put Together

Immediately after taking cake pans out of the oven, place a plate or cake dish on top of the cake pan you baked the cake in. Use hot pads and turn the cake and plate over so that the cake is laying on top of the plate upside down and the cake pan is upside down on the top. Allow the cake to cool (Approximately 5-10 minutes) like this until the cake falls out of the cake pan and onto the plate. If you don't do this, it will be impossible to get the cake out of the cake pan in one piece. Whip the cream and add 1 tsp. vanilla. Spread whipped cream on top, place other pie on top and spread remainder of whipped cream on top. I can add sprinkles or other colorful decorations of you desire on the top of the whip cream. Chill.

Inspiring Cooks

I don't know about you, but I don't usually have a lot of time to cook - or even to find good recipes. So created Inspiring Cooks to make it fun for you to find quick and easy recipes (with a few recipes for special occasions that I think are worth the extra effort). Thanks for stopping by!

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2 Comments Hide Comments

This cake looks really great, how can you go bad with Grandma’s recipe. My family’s favorite Gram’s recipe is Homemade Chicken Soup with homemade noodles or stuffing. It’s the best when you’re sick or healthy, winter or summer, definately a family favorite, thanks Gram!

I agree! Grandma’s food was the best. And not just the food, but the way she loved to cook it and serve us and make every meal special.

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