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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chocolate Angel Pie (Meringue Pie Shell) Recipe

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This recipe for Chocolate Angel Pie (Meringue Pie Shell) is from Yow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For shell:
2 egg whites
¼ tsp. cream of tartar
½ c. sugar

For filling:
1 bar (4 oz.) sweet cooking chocolate
3 tbsp. hot water
1 tsp. vanilla
1 c. chilled whipping cream
Directions:
Directions:
For Shell:
Heat oven to 275º. Generously butter 9-inch pie plate. Beat egg whites and cream of tartar in 1 ½ quart bowl until foamy. Beat in ½ c. sugar, 1 tbsp at a time; continue beating until stiff and glossy. Do not underbeat. Spoon into pie plate, pressing meringue against bottom and sides. Bake 45 minutes; turn off oven. Leave meringue in oven with door closed 45 minutes; remove from oven. Finish cooling away from draft.

For filling:
Heat chocolate and water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla. Beat whipping cream in chilled 1 ½ quart bowl until stiff. Fold in chocolate mixture; spoon into pie shell. Refrigerate at least 12 hours. Garnish with fresh fruit, whipped cream, chopped nuts or grated chocolate, if desired.

 

 

 

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