Chocolate Angel Pie
4 egg whites, room temp.
1/4 t. cream of tartar
1 cup sugar
1 cup chocolate chips
4 egg yolks*
1 t. vanilla
2 egg whites, stiffly beaten
1 (8 oz) container frozen whipped topping, thawed
1 cup whipping cream
1 tablespoon powdered sugar
Preheat oven to 300 degrees.
Grease 10" glass pie plate.
Beat 4 egg whites and cream of tartar until frothy. Add sugar gradually, beating until stiff and glossy.
Spread meringue in pie plate, making a "well" in the middle for filling.
Bake in 300 degree oven for 1 hour. Turn off heat and keep meringue in oven for at least one hour, preferably overnight.
Put chocolate chips in medium sized microwave safe bowl. Microwave on high for 45 seconds to 1 minute or until chocolate is melted.
Add egg yolks and beat with electric mixer until smooth.
Let chocolate mixture cool, then add vanilla. Fold in beaten egg whites, and then thawed whipped topping, mixing well.
Pour filling into pie shell, cover with plastic wrap and chill for several hours.
Just before serving, whip whipping cream with 1 T. powdered sugar, and top pie. Garnish with chocolate curls, if desired.
Pairs Well With
This is an adapted recipe that originally came from a now out of print cookbook called "Thoughts for Buffets". It has been a family favorite for years. We serve it at all of our holiday meals.
If uncooked eggs are a concern, substitute pasturized eggs. Use regular egg whites for meringue, however. I have found that pasturized egg whites will not whip up.