Chocolate Angel Pie

Save

Chocolate Angel Pie
This is a luscious chocolate pie with a meringue shell that is a bit chewy yet seems to melt in your mouth. You’ll need to allow time to bake and chill the meringue shell before adding the chocolate filling. The result is a dessert that is incredibly delicious.
Recipe type: Pie, Chocolate, Meringue
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9″ Pie Pan Prep: Generously Greased Pastry: Meringue Pastry Prep: Baked and Chilled Oven Temp: 300° Storage: Cover and Refrigerate

Help: Chocolate Types, Melting Chocolate, Making Meringue

Shop for this Recipe: Measuring Cups, Spoons, Scales | Pie Pans | Mixing Bowls | Electric Mixers | Rubber, Silicone Spatulas | Wooden Spoons | Wire Cooling Racks | Cookware
Ingredients
Meringue Pie Shell:
  • 3 large egg whites
  • ⅛ teaspoon salt
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ½ cup granulated sugar
  • ½ cup walnuts, finely chopped
Filling:
  • 4 ounces German Sweet Chocolate, chopped into small pieces
  • 1½ tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup whipping (heavy) cream, whipped
Instructions
Preheat oven to 300 degrees F. Generously grease one 9 inch pie pan.
Meringue Pie Shell:
  1. In a medium mixing bowl, beat egg whites with an electric mixer until foamy. Add salt and cream of tartar; beat until soft peaks form. Add vanilla; continue beating, then gradually add sugar; beat until stiff peaks form. Using a large rubber spatula, gently fold in the walnuts.
  2. Spoon meringue into the pie pan, form into a nest-like shell, building up the sides of the shell to the top of the pie pan.
  3. Bake: Bake 1 hour. Remove from oven and cool on a wire cooling rack. When cool, cover and refrigerate for at least 2 hours to chill.
Filling:
  1. In a medium heavy saucepan over low heat, combine chocolate and water; stir constantly with a rubber spatula or wooden spoon until melted so chocolate does not burn. Remove from heat and cool slightly. Or, place the chocolate and water in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
  2. Add vanilla to chocolate mixture; stir to mix. Gently fold in whipped cream.
  3. Pour filling into chilled meringue pie shell. Cover and refrigerate at least 2 hours to chill.

Chocolate Angel Pie

Chocolate Angel Pie

Chocolate Angel Pie recipe