CHOCOLATE ANGEL PIE

 

  • Cooking Time:
  • Servings: 6-8
  • Preparation Time:

Ingredients

  • Crust:
  • 4 egg whites, room temp.
  • 1/4 t. cream of tartar
  • 1 cup sugar
  • Filling:
  • 1 cup chocolate chips
  • 4 egg yolks*
  • 1 t. vanilla
  • 2 egg whites, stiffly beaten
  • 1 (8 oz) container frozen whipped topping, thawed
  • Topping:
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar

Directions

  • 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.

Notes

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.

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