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Chocolate Angel Pie



Meringue Shell

Chocolate Cream Mixture


  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


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