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Chocolate Angel Pie Recipe

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This recipe for Chocolate Angel Pie, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rochelle Popkin
Added: Thursday, May 7, 2009



Meringue shell:

2 egg whites
1/8 tsp. cream of tartar
1/2 cup sugar
1 pkg. chopped pecans

Beat egg whites until stiff, but not dry, adding cream of tartar. Add sugar and beat until glossy. Add nuts to whites after whipped. Spread in a 10-inch pie plate, making a deep ring around the edge; bake in a 300 degree oven for 1 hour.


1 6oz. package chocolate bits
4 egg yolks
1 teaspoon vanilla
2 egg whites, stiffly beaten
1 cup cream, whipped
Shaved bitter chocolate

Place chocolate pieces in top of double boiler. Melt, and remove from heat. Beat in the yolks; cool; fold in egg whites and vanilla. Fold half the whipped cream into the custard and pour into the cooled meringue shell. Spread remaining cream over the top. Sprinkle with shaved chocolate. Chill several hours.

Personal Notes:
Personal Notes:
This recipe originally came from my mother-in-law. I have used it for 45 years because my friends always ask me to make it when coming to my home for dinner or when I'm invited to their home for dinner.

From Ezra Gaskin's Grandma




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