Chocolate Angel Pie

Adapted from Aunt Alice


2 egg whites, at room temperature

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup sugar

1/2 teaspoon vanilla


4 ounce package Baker's German Sweet Chocolate, chopped (may substitute 1 cup semi-sweet chocolate chips)

3 tablespoons water

1 teaspoon vanilla

1 cup whipping cream, whipped


Whipping cream, to garnish


Preheat oven to 300º. Lightly grease 8 or 9 inch pie plate and set aside.


Beat egg whites with salt and cream of tartar till foamy. Add 2 tablespoons of sugar at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla.


Spoon in prepared pie plate to form a nest like shell. Bake for 50-55 minutes. Cool.


Melt chocolate with water in microwave till smooth. Cool to room temperature and add vanilla. Fold in whipped cream and spread filling in cooled meringue shell. Let chill at least 2 hours before serving. Top with whipped cream to serve.

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