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Cookies, Candy & Desserts

Chocolate Angel Pie - 1997
​​​​​​​​​​​Recipe courtesy of Patty Wiederholt

INGREDIENTS
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
Filling:
  • 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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking