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Chocolate Angel Pie

Posted by on Oct. 29, 2009 at 6:08 PM
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4 egg whites, room temp.
1/4 t. cream of tartar
1 cup sugar

1 cup chocolate chips
4 egg yolks*
1 t. vanilla
2 egg whites, stiffly beaten
1 (8 oz)container non-dairy whipped topping, thawed
1 cup whipping cream

*if raw eggs are a concern, use pasturized egg yolks or melt the chips over a
double boiler and beat the yolks in while still hot. Use regular egg whites for
the meringue, however. I have found that pasturized egg whites don't beat up.
For the filling, either skip the egg whites (it gives it more volume) or use
dried egg whites. I've never had a problem using fresh eggs, but if I'm serving
it to people I don't know, I take these precautions.
Preheat oven to 300 degrees.

Grease 9" glass pie plate.*

Beat 4 egg whites and cream of tartar until frothy. Add sugar gradually, beating
until stiff and glossy.

Spread meringue in pie plate, making a "well" in the middle for filling.

Bake in 300 degree oven for 1 hour. Turn off heat and keep meringue in oven for
at least one hour, preferably overnight.

Put chocolate chips in medium sized microwave safe bowl. Microwave on high for
45 seconds to 1 minute 20 seconds or until chocolate is melted. (Be careful not
to scorch--the chips will retain their shape)

Add egg yolks and beat with electric mixer until smooth.

Let chocolate mixture cool, then add vanilla. Fold in beaten egg whites, and
then thawed whipped topping, mixing well.

Pour filling into pie shell, cover with plastic wrap and chill for several

Just before serving, whip whipping cream with 1 T. powdered sugar, and top pie.
Garnish with chocolate curls, if desired.

Try adding some Kahlua to the filling for a mocha pie!

*Using a well greased (or use cooking spray) glass pie plate is essential or the
crust will stick and it will be impossible to serve.


by on Oct. 29, 2009 at 6:08 PM
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