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Chocolate Angel Pie

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Ingredients
For meringue shell
  Egg whites 3 (At Room Temperature)
  Cream of tartar 1⁄8 Teaspoon
  Salt 1 Pinch
  Sugar 3⁄4 Cup (12 tbs)
  Chopped pecans 1 Cup (16 tbs)
For filling
  Vanilla extract 1 Teaspoon
  German chocolate bar 4 Ounce (1 Bar)
  Creme de cacao liqueur 2 Tablespoon (Chocolate Liqueur)
  Heavy cream 3 Cup (48 tbs), chilled
  Sugar 4 Tablespoon
  Chocolate shavings/Chocolate curls 6 Tablespoon (For Garnish)
Directions

The Shell:
Preheat oven to 300°. Butter a 9" pie pan.
Use an electric mixer to beat egg whites until foamy. Add cream of tartar and salt and beat until soft peaks form. Gradually beat in sugar and continue beating until stiff peaks form. Fold in pecans and vanilla.
Turn into prepared pie pan and build up sides 1/2" higher than the rim of the pan. Bake at 300° for 50-55 minutes. Cool completely.
The Filling:
Melt chocolate in the top of a double boiler over hot, not boiling water. Cool slightly and stir in vanilla and Creme de Cacao. Cool completely.
Whip cream until soft peaks form. Sweeten with a bit of sugar. Reserve 1/2 cup whipped cream.
Fold together chocolate mixture and cream. Spoon into meringue shell.
Decorate with dollops of reserved whipped cream and garnish with chocolate shavings or curls. Refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate

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