Chocolate Nut Angel Pie


2 egg whites

1/2 cup sugar

1/8 tsp cream of tartar (just a pinch!)

1/2 cup chopped toasted pecans

1 pint cream

3/4 cup semisweet chocolate chips


Preheat oven to 275. Whisk together the sugar and the cream of tartar in a small bowl.

Whip the egg whites until just frothy then gradually add the sugar while the mixer is going. Continue to beat the egg whites until they hold stiff, glossy peaks. Fold in chopped toasted pecans into meringue.

Smooth meringue into a greased nine inch pie dish and bake for one hour, until golden. Remove and let cool completely before filling.

To make the filling, melt the chocolate chips in a double boiler or microwave (stirring every 30 seconds until melted). Heat one tablespoon of the cream and stir it into the melted chocolate. Then, whip the remaining cream on high until soft peaks form and fold the chocolate into the whipped cream, reserving about a tablespoon of the melted chocolate in the bowl.

Smooth filling into pie shell and drizzle remaining chocolate on top. Refrigerate for two hours before serving.


3.5 hours