Recipe April 27, 2021

Chocolate Angel Pie

This was one of my mom’s recipes. Delicious, easy and elegant is the best way to describe this dessert. I usually have most the ingredients on hand, so it is perfect when you need a dessert for a group, to take to a get together or just because. Best of all it does not take long to make!

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INGREDIENTS

Meringue Crust

2 egg whites
1/8 t. salt
1/8 t. cream of tartar
½ c. granulated sugar
½ c. chopped pecans
½ t. vanilla

Filling

1 pkg (1/4 lb.) Bakers German Sweet Chocolate
3 T. hot water
1 t. vanilla
1½ c. whipping cream 

DIRECTIONS

Meringue Crust

Beat egg whites until foamy, add salt, cream of tartar and continue to beat until soft peaks form. Add sugar gradually and continue to beat until very stiff peaks form. Fold in vanilla and nuts. Turn into an 8– or 9–inch, pie plate. Build the sides to about ½-inch above the edge of the pie plate. Bake at 300 F, for 50-55 minutes. Cool completely.

The meringue shell can be made the night before.

Filling

Melt chocolate in double boiler, add water and beat. Cool until thickened. Add 1 t. of vanilla, beat. 

Whip cream separately. Fold chocolate mixture into the whipping cream.

Assembly

Turn chocolate/whipping cream mixture into the meringue shell. Top with shaved chocolate and/or chopped nuts. Chill at least 2 hours.