Saturday, June 30, 2012

Chocolate Angel Pie


  • Ellen, Ama B, and I, all, used to make this pie. I lost the recipe, but, thank goodness, Ellen found her copy. This pie is scrumptious!


  • 2 egg whites
  •  tsp. cream of tartar
  •  tsp. salt
  • ½ cup sugar
  • ½ cup pecans, chopped
  • ½ tsp. vanilla
  • 1 pkg bakers sweet chocolate
  • 3 Tablespoons water
  • 1 tsp. vanilla
  • 1 cup heavy cream, whipped
Servings/Yield: Servings: 8 servings

Make pie shell: beat egg whites with salt and cream of tartar until foamy, add sugar gradually, beating until very stiff peaks hold. Fold in nuts and vanilla and spread into a greased 8 inch pie pan. Bake in slow oven 300 degrees for 50-55 min. Cool
Filling: Melt Chocolate in water over low heat stirring constantly, cook until thickened. Add vanilla, then fold in whipped cream. Pile in the meringue shell and chill 2 hours.

If desired, top with more whipped cream and chocolate curls.

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