Chocolate Angel Pie
|Sweet chocolate||Pound (Baker's German's)|
|Egg yolks||2 , beaten|
|Whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon|
|9 inch coconut meringue shell||1 (9 Inch)|
Place chocolate and water in saucepan over low heat.
Stir until chocolate is melted.
Remove from heat.
Gradually stir egg yolks into the chocolate mixture.
Continue cooking over low heat for one minute, stirring constantly.
Combine whipping cream, sugar, and cinnamon in chilled bowl.
Beat until cream is stiff but still glossy.
(Do not overbeat.) Spread about 1 cup of cream in the bottom of meringue shell.
Fold remaining cream into the chocolate mixture and spread over cream in shell.
Chill several hours or overnight.
Garnish with additional whipped cream, if desired.