Chocolate Angel Pie
An old recipe for a chocolate cream pie with a crust made of pecan or walnut filled meringue.
Servings 8
Cost 5
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.
