2 largeegg whites
1/8 tspcream of tartar
1/2 cgranulated sugar
1/2 cchopped pecans
1/2 tspvanilla extract
1 pkggerman sweet chocolate squares
1 tspvanilla extract
3 cwhipping cream
How to Make CHOCOLATE ANGEL PIE (SALLYE)
- 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.
- 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.
- Garnish (optional)
Sprinkle chocolate curls over top of pie if desired.