Pie Recipes

Chocolate Angel Pie

Yield: 6 to 8 servings

Ingredients

Meringue Shell

• 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

Instructions

Meringue Shell

1. 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.

Chocolate Cream Mixture

1. Stir chocolate in water over low heat until melted.
2. Cool until thickened.
3. Add vanilla extract.
4. Whip cream. Fold into chocolate mixture.
5. Pour into meringue shell.
6. Chill for 2 hours.

Attribution

Photo credit: (c) Can Stock Photo / g215