Print Recipe

Chocolate Angel Pie

Ingredients

Meringue Shell

Chocolate Cream Mixture



Instructions

  1. Meringue Shell: Beat egg whites with salt and cream of tartar until foamy.
  2. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks.
  3. Fold in vanilla extract and nuts.
  4. Spoon into lightly-greased, 8-inch pan to form next-like shell; build sides up 1/2 inch above edge of pan.
  5. Bake for 50 to 55 minutes at 300 degrees F.
  6. Cool.
  7. Chocolate Cream Mixture: Stir chocolate in water over low heat until melted.
  8. Cool until thickened.
  9. Add vanilla extract.
  10. Whip cream. Fold into chocolate mixture.
  11. Pour into meringue shell.
  12. Chill for 2 hours.


Serves 6 or 8


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.