Ingredients
- Meringue Crust:
- 3 Large Egg Whites
- 1/4 Tsp. Salt
- 1/8 Tsp. Cream of Tartar (Spice)
- 1/2 Cup Granulated Sugar
- 1/2 Tsp. Vanilla Extract
- 1/2 Cup Pecans, Toasted and Minced
- Chocolate Filling:
- 1 Cup Semi-Sweet Chocolate Bits
- 3 Tbsp. Water
- 1 Cup Heaving Cream
- 1 Tsp. Vanilla Extract
- Garnish Ideas:
- Chocolate Syrup, For Drizzling
- 1 Dollop Freshly Whipped Cream
- White Chocolate Shavings
- Powdered Sugar, For Dusting
- Chocolate Leaves, White or Dark Chocolate
- Additional Roasted Chopped Pecans
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Chocolate Angel Pie
Time: 20 minutes prep, 55 minutes cook
Servings: 8
Directions
- Heat oven to 300°F. Spray 9-Inch pie pan with non-stick cooking spray.
- Prepare Crust:
- In large bowl, beat egg whites at medium speed until stiff peaks form. Beat in salt and cream of tartar. Add sugar, 2 tablespoons at a time. Gently fold in 1/2 teaspoon vanilla and pecans. Spread mixture evenly into pan.
- Bake 50 - 55 minutes or until lightly browned. Cool completely on wire rack.
- Prepare Filling:
- In medium saucepan, melt chocolate and water over low heat, stirring constantly. Remove from heat; cool completely.
- Whip cream and 1 teaspoon vanilla at medium-high speed until soft peaks form. Gently fold cream into chocolate. Spoon mixture into pie crust. Refrigerate 2 hours before serving. Store in refrigerator.
- Garnish before serving.
- Cook's Tip:
- Make It A Mocha! Just add 3 tablespoons Strong Brewed Coffee that has been chilled, to the filling.
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Summary
Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the light airy meringue shell.
