Chocolate Angel Pie

Bea L.

By
@BeachChic

I noticed there is a Lemon Angel Pie and a Coconut Angel Pie posted so here's the Chocolate Angel Pie. I thought it would be nice to have a choice of lemon, coconut or chocolate for those of you who make Angel Pies.

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!


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Comments:

Method:

Bake

Ingredients

MERINGUE SHELL

4 large
egg whites, room temperature
1/4 tsp
cream of tartar
1 tsp
vanilla
pinch of salt
2/3 c
sugar

PIE FILLING:

7 - 9 oz
semisweet chocolate, chopped*
1/4 c
water
1 tsp
vanilla extract
1 1/4 c
heavy whipping cream
mixed fresh berries (optional)

Directions Step-By-Step

1
MERINGUE SHELL:
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.
2
SHELL:
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.
3
ANGEL PIE:
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.
4
Beat cream in a large deep bowl with mixer on medium-high speed just until soft peaks form when beaters are lifted. Fold about 1/3 of whipped cream into chocolate mixture until blended. Fold in remaining cream in 2 additions. Transfer filling to shell; smooth top with spatula. Chill until ready to serve.
5
TO SERVE:
If using berries, arrange berries on top of filling. Dust with confectioners' sugar or cocoa.
6
Note: You can make the meringue shell and put anything you want in it such as, fruit or lemon curd.

About this Recipe

Course/Dish: Pies, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy