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Chocolate angel pie

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Ingredients/Components

sugar - 1/2 c
vanilla - 1 tsp
cream of tartar - 1/4 tsp
hot water - 3 Tbsp
chilled whipping cream - 1 c
bar sweet cooking chocolate - 1 (4
Cool to room temperature
Meringue Pie Shell - 1 item

How to make chocolate angel pie:

Heat chocolate in hot water in saucepan over low heat, stirring constantly until melted. Cool to room temperature. Stir in vanilla. Beat whipping cream in chilled bowl until stiff. Fold in chocolate mixture. Spoon into pie shell. Refrigerate at least 12 hours. Garnish with whipped cream, chopped nuts or grated chocolate if desired.Meringue Pie Shell:2 egg whites1/4 tsp. cream of tartar1/2 c. sugar Heat oven to 275°. Generously butter a 9-inch pie plate. Beat the egg whites with the cream of tartar in small mixer bowl until foamy. Beat in the sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Spoon into pie plate, pressing meringue against bottom and sides. Bake for 45 minutes. Turn off oven; leave meringue in oven with door closed for 45 minutes. Remove from oven; finish cooling away from draft.

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

Rating:

3.3

Average rating: 3.3, total votes: 6

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