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Chocolate angel pie

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Ingredients/Components

sugar - 1/4 c
vanilla extract - 1 tsp
salt - 1/8 tsp
water - 3 Tbsp
egg yolks - 3 item
unsweetened chocolate - 2 sq
cream of tartar - 1/8 tsp
heavy or whipping cream
meringue pie shell follows - 1 item
Cook until chocolate melts and mixture is very thick and mounds when dropped from a spoon, about 5 minutes, stirring constantly

How to make chocolate angel pie:

In a double boiler over hot, not boiling water, combine chocolate, water, egg yolks, sugar and salt. Cook until chocolate melts and mixture is very thick and mounds when dropped from a spoon, about 5 minutes, stirring constantly. Remove from heat and set aside. Beat cream and vanilla until soft peaks form. With a wire whisk, gently fold chocolate mixture into whipped cream mixture. Spoon mixture into meringue shell. Refrigerate until filling is set, about 4 hours.Meringue Pie Shell:3 egg whites (at room temperature)1/8 tsp. cream of tartar3/4 c. sugar1/2 tsp. vanilla extract Preheat oven to 275°. Beat egg whites and cream of tartar at high speed until soft peaks form. Gradually sprinkle in sugar, 2 tablespoons at a time, beating after each addition, about 2 minutes until sugar is completely dissolved. Add vanilla, beating at high speed until mixture stands in stiff peaks. Into a greased 9-inch pie plate, spoon mixture, smoothing it at center. Pile meringue high on the sides to form pie shell. Bake 1 hour. Turn off oven; let stand in oven 1 hour.

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

Rating:

3.6

Average rating: 3.6, total votes: 5

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Related ingredients:

sugar, cinnamon, eggs, pkg, boiling water, whipping cream