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Chocolate Angel Pie
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup walnuts or pecans, finely chopped
Chocolate Cream Mixture
1 (4 ounce) bar Baker's German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup whipping cream
Meringue Shell: Beat egg whites with salt and cream of tartar until foamy.
Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks.
Fold in vanilla extract and nuts.
Spoon into lightly-greased, 8-inch pan to form next-like shell; build sides up 1/2 inch above edge of pan.
Bake for 50 to 55 minutes at 300 degrees F.
Chocolate Cream Mixture: Stir chocolate in water over low heat until melted.
Cool until thickened.
Add vanilla extract.
Whip cream. Fold into chocolate mixture.
Pour into meringue shell.
Chill for 2 hours.
Serves 6 or 8
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