Cinnamon Chocolate Angel Pie
|White vinegar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|9 inch pastry shell||1 , baked|
|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)|
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.
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).
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.