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Cinnamon Chocolate Angel Pie

Holiday.Cook's picture
Ingredients
  Egg whites 2
  White vinegar 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  9 inch pastry shell 1 , baked
  Egg yolks 2
  Water 1⁄4 Cup (4 tbs)
  Semi sweet chocolate chips 6 Ounce (1 Cup)
  Whipping cream 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
Directions

In a mixing bowl, beat egg whites and vinegar on medium speed until foamy.
Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form.
Spread into the pastry shell.
Bake at 325° for 20-25 minutes or until meringue is lightly browned.
Cool.
For filling, whisk egg yolks and water in a saucepan.
Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and mixture is thickened (do not boil).
Cool.
Spread 3 tablespoons over meringue; set remainder aside.
In a mixing bowl, beat the cream, sugar and cinnamon until stiff peaks form.
Spread half over the chocolate layer.
Fold reserved chocolate mixture into remaining whipped cream; spread over top.
Chill for 6 hours or overnight.
Refrigerate any leftovers.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Party
Cook Time: 
25 Minutes
Servings: 
6

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