CHOCOLATE ANGEL PIE

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar, sifted
  • 1/2 cup walnuts or pecans, finely chopped
  • 1/2 teaspoon vanilla
  • 4 ounces German Sweet Chocolate
  • 3 tablespoons water
  • 1 teaspoon vanilla
  • 1/2 cup whipped cream, whipped or 2 cups whipped topping

Directions

  • Beat egg whites with salt and cream of tartar until foamy.
  • Add sugar gradually, beating until very stiff peaks form.
  • Fold in nuts and 1/2 teaspoon vanilla.
  • Spread egg white mixture in a well greased 8 or 9 inch pie plate.
  • Build up sides to 1/2 inch above rim of pie plate.
  • Bake at 300 degrees for 50-55 minutes. Cool. Melt chocolate and water in double boiler over low heat, stirring constantly. Cool until thickened.
  • Add vanilla then fold in whipped topping or whipped cream.
  • Pile mixture into meringue shell.
  • Chill at least 2 hours before serving. This pie can be held for up to 2 days.

Notes

No pie crust! The meringue is the crust!

Categories: Chocolate  Dessert  Mixer  Nuts  Oven  Pie  Snack  Stove 

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