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Home » Chocolate Pies

Chocolate Angel Pie

Last updated on August 12, 2021 By Anna 7 Comments This post may contain affiliate links.

Like so many of my favorite recipes, Chocolate Angel Pie comes from a book of clippings collected by mother and grandmother. I don't recall either of them ever making this pie, but they both loved anything with meringue and nuts (like the Luby's Butternut Brownie Pie) so it makes sense they'd save this one. It's similar to French Silk Pie, but a bit lighter and with more varied textures.

Chocolate Angel Pie

Chocolate Angel Pie Crust

The crust makes this pie special. It's a flaky sweet meringue flecked with toasted nuts. This particular recipe is for an 8 inch pie pan and calls for 2 egg whites. If you can't find a small enough pie pan you can just double the crust and use as much as you need to cover the sides.

Chocolate Angel Pie

Here's a picture of what the meringue crust (which is more of a nest) looked like before I put it in the oven. I didn't double or scale up the recipe at all and a small disposable pie pan worked fine.

chocolate angel pie

Types of Chocolate and Cream

The recipe is pretty easy. Feel free to mix and match the chocolate. This original calls for German's Sweet Chocolate, which is still readily available and usually purchased for German Chocolate Cake. Trader Joe's Dark works just fine. The recipe also calls for either 1 cup of cream, whipped or 1 cup of non-dairy whipped topping.  That's a little confusing because 1 cup of heavy cream whips into about 2 cups of whipped cream which would be more than 1 cup of already whipped topping. In the end, I don't think it matters much. I whipped a full 8 oz carton of cream, added 2 tablespoons of confectioners' sugar and folded it in with the chocolate.

Chocolate Angel Pie

Next time I make this I'm going to skip the pie pan and just make round nests of meringue on parchment, then put a big dollop of filling in the center of each and garnish with more cream and berries.

Recipe

Chocolate Angel Pie

Chocolate Angel Pie

Cookie Madness
An old recipe for a chocolate cream pie with a crust made of pecan or walnut filled meringue.
Print Recipe Pin Recipe
Prep Time 3 hours hrs 20 minutes mins
Cook Time 50 minutes mins
Total Time 4 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

  • 2 large egg whites
  • ⅛ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ½ cup granulated sugar (100 grams)
  • ½ teaspoon vanilla extract
  • ½ cup toasted pecans or walnuts -- or leave them out

Filling

  • 4 oz chopped German's Sweet or semisweet or dark chocolate I used TJ's Dark
  • 3 tablespoons water
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • Garnish: Extra sweetened whipped cream or fresh fruit or chocolate syrup

Instructions
 

  • Preheat the oven to 300 degrees F. Grease an 8 inch pie tin. The smallest I could find was a disposable aluminum tin which worked perfectly.
  • In a large mixing bowl using an electric mixer, beat the egg whites, cream of tartar and salt until foamy. With the mixer going, gradually add the sugar and continue beating until stiff peaks form. Beat in the vanilla, then fold in the pecans or whatever nut you are using.
  • Spread the meringue mixture over the pie plate and up the edges, building up the sides the best you can. Set it on a baking sheet and bake at 300 for about 50 minutes.
  • When meringue shell is ready, prepare the filling. Combine the chopped chocolate and water in a microwave safe bowl and heat on high for 30 seconds. Stir well and repeat until mixture is creamy and smooth. Allow the chocolate to cool.
  • Whip the 1 cup of heavy cream and beat in the sugar and vanilla. Fold the chocolate in with the cream.
  • Spread the chocolate mixture in the meringue shell. Chill for two hours.
  • Top with sweetened whipped cream or chocolate syrup if desired.
Keyword Angel, Meringue, Pie Crust
Tried this recipe?Let us know how it was!
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More Chocolate Pie Recipes

  • Chocolate Chiffon Pie
    Unsweetened Chocolate Chiffon Pie
  • Slice of chocolate chiffon pie
    Chocolate Chiffon Pie
  • Barry Callebaut's Chocolate Crumb Pie
    Two-Tone Chocolate Pie
  • French Silk Pie
    Smaller French Silk Pie

Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Anna

    February 16, 2023 at 8:37 pm

    I haven’t tested it a day ahead but I think it would be fine.

  2. Suzanne morgan

    February 16, 2023 at 7:04 pm

    Can this pie be made a day before serving? I remember my mom making this pie for special company when I was a kid!

  3. karenb

    January 21, 2018 at 9:10 pm

    Looks DELICIOUS!!!! I LOVE the "old" tried and true recipes!!

  4. Sue

    January 20, 2018 at 5:42 pm

    I think I remember something like this. I'm going to look through old recipes and see if I'm remembering correctly.
    I love your idea of skipping the pie pan and making it on top of parchment paper.

  5. Anna

    January 20, 2018 at 11:52 am

    I think it would be great without nuts. If you wanted to add texture, you could use chopped up graham crackers instead.

  6. Donna L

    January 20, 2018 at 11:46 am

    This sounds wonderful! Do you think the meringue crust would be okay without nuts? We're just not nut fans (no allergies).

  7. Sonya

    January 20, 2018 at 8:10 am

    Fun to make a vintage recipe!

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