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

GERMAN'S SWEET CHOCOLATE ANGEL PIE Recipe

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This recipe for GERMAN'S SWEET CHOCOLATE ANGEL PIE is from Our Family Cookbook "Kitchen Favorites", 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:  
Meringue Shell
2 egg whites
1/8 t. salt
1/8 t. cream of tarter
1/2 c sugar
1/2 c. finely chopped walnuts or pecans
1/2 t. vanilla
Chocolate Angel Filling:
1 pkg. (1/4 lb.) Baker's German Sweet Chocolate
3 T. water
1 T. vanilla
1 c. whipping cream
Directions:
Directions:
Meringue Shell: Combine egg whites, salt, cream of tartar in mixing bowl. Beat until foamy. Add sugar, 2 T. at a time, beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks. Fold in walnuts or pecans (opt.) and vanilla. Spoon into lightly greased 8" pie pan; make a nest-like shell, building sides up 1/2" above edge of pan. Bake in a slow oven (300°) for 50-55 minutes. Cool to room temperature. (meringue shell or entire pie may be made the day before using.)
Chocolate Angel Filling: Place Baker's German Sweet Chocolate and water in a saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Add vanilla. Whip whipping cream. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill 2 hours before serving. Makes 6-8 servings. Note: 3 eggs for 9" pie.

Great crust with sugared sliced peaches and Cool Whip on top. 3 egg whites, less than 1/4 t. salt, less than 1/4 t. cream of tartar, 3/4 c. sugar, 1/2 c. finely chopped nuts, 3/4 t. vanilla.

 

 

 

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