Cookies, Candy & Desserts |
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Chocolate Angel Pie - 1997
Recipe courtesy of Patty Wiederholt
INGREDIENTS
Meringue Crust:
PREPARATION
Preheat oven to 300 degrees. Beat egg whites until foamy. Add salt and cream of tartar. Beat until mixture stands in soft peaks. Add sugar gradually and beat until stiff. Fold in nuts and vanilla. Turn into a lightly greased pie plate. Make a nest-like shell, building sides up above edge. Bake at 300 for 55 minutes, and cool.
Filling: Melt chocolate in a double boiler. Add hot water and blend in well. Let cool. Add vanilla. In a separate bowl, beat whipping cream. Fold chocolate into the cream, and turn mixture into cooled meringue crust. Sprinkle top with grated chocolate and chill well.
Meringue Crust:
- 3 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- ½ cup sugar
- ½ cup pecans -- chopped
- ½ teaspoon vanilla
- 1 package Baker's German Sweet Chocolate
- 3 tablespoons Hot water
- 1 teaspoon vanilla
- 1 ½ cups whipping cream
- chocolate -- grated
PREPARATION
Preheat oven to 300 degrees. Beat egg whites until foamy. Add salt and cream of tartar. Beat until mixture stands in soft peaks. Add sugar gradually and beat until stiff. Fold in nuts and vanilla. Turn into a lightly greased pie plate. Make a nest-like shell, building sides up above edge. Bake at 300 for 55 minutes, and cool.
Filling: Melt chocolate in a double boiler. Add hot water and blend in well. Let cool. Add vanilla. In a separate bowl, beat whipping cream. Fold chocolate into the cream, and turn mixture into cooled meringue crust. Sprinkle top with grated chocolate and chill well.