Chocolate Angel Pie
|Eggs||4 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Unsweetened chocolate squares||3 Ounce (3 Squares)|
|Heavy cream||1 Cup (16 tbs), whipped|
Beat egg whites and 14 teaspoon salt until foamy; add cream of tartar.
Continue beating, adding 1 cup sugar gradually, until very stiff.
Spread 1-inch layer on bottom of greased 9-inch pie pan.
Pile remaining egg white evenly around sides of pan.
Bake in preheated very slow oven (250°F.) for 1 hour; cool.
Melt chocolate in top part of double boiler over boiling water.
Beat well egg yolks, remaining 14 cup sugar, 14 teaspoon salt, and water; stir into chocolate.
Cook over boiling water, stirring constantly, until very thick.
Remove from heat and cool.
Fold in whipped cream and pour into the cooled meringue shell.
Makes 6 to 8 servings.