CHOCOLATE ANGEL PIE (SALLYE)
Rating:
★★★★★ 1 vote
Comments:
Serves:
Yield 6-8 slices
Prep:
25 Min
Cook:
1 Hr
Method:
Bake
Ingredients
- 2 large
- egg whites
- 1/8 tsp
- cream of tartar
- 1/2 c
- granulated sugar
- 1/2 c
- chopped pecans
- 1/2 tsp
- vanilla extract
- 1 pkg
- german sweet chocolate squares
- 3 Tbsp
- water
- 1 tsp
- vanilla extract
- 3 c
- whipping cream
SHELL INGREDIENTS
FILLING INGREDIENTS
How to Make CHOCOLATE ANGEL PIE (SALLYE)
- 1TO 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. - 2MAKING 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. - 3Garnish (optional)
Sprinkle chocolate curls over top of pie if desired.
