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Ingredients
| eggs: 3 (whites//at room temperature) |
| cream of tartar: 1/4 tsp |
| granulated sugar: 3/4 cup |
| vanilla extract: 1/2 tsp |
| unsweetened baking chocolate squares: 2 oz |
| water: 3 Tbl |
| eggs: 3 (yolks) |
| granulated sugar: 1/4 cup |
| salt: 1/8 tsp |
| light whipping cream (fluid): 1 1/2 cups |
| vanilla extract: 1 tsp |
Chocolate Angel Pie
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
120 min -
Servings
10 serving(s)
Tags
- Shell:.
- Preheat oven to 250°F.
- In a small bowl beat egg whites and cream of tarter until soft peaks form.
- Gradually sprinkle in sugar 2 Tbsp at a time.
- Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
- Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
- Spoon into a greased nine inch pie plate, smooth till evenly distributed.
- Using the back of a spoon pile meringue up at the sides to form a shell.
- Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
- Filling:.
- Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
- Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
- Remove from heat and set aside.
- In large bowl at medium speed beat cream with vanilla until soft peaks form.
- Gently fold into chocolate mixture.
- Spoon mixture into meringue shell.
- Refrigerate 4 hours or until filling is set.