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.

Chocolate Angel Pie

Ingredients:

Meringue Pie Shell:

3 large egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

½ teaspoon pure vanilla extract

½ cup granulated sugar

½ cup walnuts, finely chopped

Filling:

4 ounces German Sweet Chocolate

1½ tablespoons water

1 teaspoon pure vanilla extract

1 cup whipping (heavy) cream, whipped

Directions:

1. Preheat oven to 300 degrees F. Generously grease one 9 inch pie pan.
   
   Meringue Pie Shell:
2. 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.
   
   
3. 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.
   
   Bake:
   
4. 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:
5. 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.
   
   
6. Add vanilla to chocolate mixture; stir to mix. Gently fold in whipped cream.
   
   
7. Pour filling into chilled meringue pie shell. Cover and refrigerate at least 2 hours to chill.
   
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