Chocolate Angel Pie
This recipe is actually a combination between one of my church cookbook recipes and a recipe from Woman's Day magazine.
***NOTE: If you printed out this recipe prior to 3/26/11 please reprint. I made revisions once I made the pie. Granted this is not a good pic but maybe I can get a better shot next time...lol!
- 4 large
- egg whites, room temperature
- 1/4 tsp
- cream of tartar
- 1 tsp
- pinch of salt
- 2/3 c
- 7 - 9 oz
- semisweet chocolate, chopped*
- 1/4 c
- 1 tsp
- vanilla extract
- 1 1/4 c
- heavy whipping cream
- mixed fresh berries (optional)
Put rack in middle of oven. Preheat oven to 225-250. Lightly coat a baking sheet with nonstick spray. Line with wax paper; spray paper, invert a 9" round cake pan or plate in middle of paper and draw outline of pan using a toothpick.
Beat egg whites in a large bowl with mixer on medium speed until foamy. Add cream of tartar, vanilla and salt; increase speed to medium-high and beat just until whites form soft peaks when beaters are lifted. Beat in sugar, about 1 TBSP at a time, beating just until stiff glossy peaks form when beaters are lifted.
Spread meringue with a rubber spatula in outlined circle, scooping sides up to form a rim about 1 1/2 " high. Bake 1 hour 20 minutes until meringue is dry to the touch. Turn oven off; leave meringue in oven for 2 additional hours. Peel off paper.
Chill bowl and beaters you'll be using for whipping cream. Heat chocolate and water in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Whisk in vanilla. Transfer to a large bowl.
If using berries, arrange berries on top of filling. Dust with confectioners' sugar or cocoa.