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  • Chocolate Angel Pie

    1 vote
    Chocolate Angel Pie
    Prep: 20 min Cook: 55 min Servings: 8
    by Robyn Savoie
    269 recipes
    >
    Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the light airy meringue shell.

    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

    Directions

    1.
    Heat oven to 300°F. Spray 9-Inch pie pan with non-stick cooking spray.
    Prepare Crust:
    1.
    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.
    2.
    Bake 50 - 55 minutes or until lightly browned. Cool completely on wire rack.
    Prepare Filling:
    1.
    In medium saucepan, melt chocolate and water over low heat, stirring constantly. Remove from heat; cool completely.
    2.
    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.
    3.
    Garnish before serving.
    Cook's Tip:
    1.
    Make It A Mocha! Just add 3 tablespoons Strong Brewed Coffee that has been chilled, to the filling.

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