chocolate angel pie (sallye)

How To Make chocolate angel pie (sallye)

• 1

  TO MAKE SHELL: Preheat oven to 300º Beat egg whites and cream of tartar until foamy. Optional: you can add a pinch of salt if desired. Add sugar slowly 2 tablespoons at a time while still beating. Continue beating unil very stiff peaks form. Fold in the nuts and 1/2 teaspoon of vanilla. Spoon into lightly greased 8 inch pie pan and make a nest-like shell, building sides about 1/2 inch above the pan. Bake in preheated 300º oven for 50-60 minutes. Remove from oven and set aside to cool.
• 2

  MAKING THE FILLING: In heavy saucepan, melt chocolate in water over low heat stirring constantly until completely melted and smooth. Remove from heat and cool until thickened Add 1 teaspoon vanilla While chocolate is cooling, Whip the cream until stiff peaks form. Fold cream into the chocolate mixture Spoon chocolate mixture into meringue shell and chill in fridge for 2 hours before serving.
• 3

  Garnish (optional) Sprinkle chocolate curls over top of pie if desired.
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