Chocolate Angel Pie
|For meringue shell|
|Egg whites||3 (At Room Temperature)|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|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|
|Chocolate shavings/Chocolate curls||6 Tablespoon (For Garnish)|
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.
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.