Chocolate angel pie

Chocolate angel pie



  • vanilla - 1 tsp
  • hot water - 3 Tbsp
  • chilled whipping cream - 1 c
  • pie shell - 1 item
  • bar sweet cooking chocolate - 1 (4

How to make chocolate angel pie:

Bake pie shell. Heat chocolate and hot water over low heat, stirring constantly until chocolate is melted. Cool to room temperature. Stir in vanilla. Beat whipping cream in 1 1/2-quart bowl until stiff. Fold in chocolate mixture. Spoon into pie shell. Refrigerate at least 12 hours. Garnish with fresh fruit, whipped cream, chopped nuts or grated chocolate, if desired. Makes 8 servings.

Recipe categories: Pie, Pies and tarts, Puddings and mousses.

Chocolate angel pie
Average rating: 3.3 of 5, total votes: 7
Cook. Time: PT10M
Total Time: PT10M

Cause of complaint:

Related ingredients:
sugar, chopped pecans, coconut, stick margarine, melted, can eagle brand milk, unbaked 9-inch pie shell, box light brown sugar, oreos, crushed
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