Chocolate Angel Pie
A crisp walnut meringue pie shell filled with German sweet chocolate folded into whipped cream. Chill 2 hours before serving.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Angel pie gets its name from its cloud-like meringue crust. Two egg whites are beaten for as long as 25 minutes into very stiff peaks with sugar, walnuts are folded in, and the shell bakes slowly in a cool oven until golden.
The filling is melted German sweet chocolate and vanilla folded into whipped cream.
Ingredients
Crust
- 2 egg whites
- 1/8 teaspoon salt
- 1/6 teaspoon cream of tartar (a scant 1/8 teaspoon)
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped walnuts
Filling
- One 4-ounce bar Baker's German Chocolate
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Meringue. Beat the egg whites, salt and cream of tartar until foamy. Add the sugar 2 tablespoons at a time, beating well between. Continue beating until very stiff peaks form, about 25 minutes. Fold in the vanilla and walnuts.
- Shape and bake. Spoon into a lightly greased 8-inch pie pan, building the sides 1/2 inch above the edge. Bake in a cool 275°F oven until golden brown, up to 50 minutes, keeping an eye on it. Cool.
- Chocolate. Melt the chocolate with the water in a small pan over low heat, stirring until combined, or microwave 1 minute on high and stir well. Cool. Add the vanilla.
- Fill. Whip the cream, fold it into the chocolate and pile into the shell.
- Chill. Chill 2 hours before serving.
Tips
- Sandra's list has vanilla in the crust but her method does not place it; fold it in with the nuts.
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