Chocolate Angel Pie
(From choco’s mom)
Chocolate Angel Pie Crust: Beat 2 egg whites with a little salt. When foamy add 1/8 teaspoon cream of tarter. Continue beating adding 1/2 cup sugar. When good and stiff fold in 1/2 finely chopped nuts and a bit of vanilla. Butter a 9″ pie tin and spread meringue. Bake at 300 degrees for about 55 minutes.
FILLING: Melt a 5 oz bar of chocolate(Mom says “I have been using the whole big Hershey bar”) over hot water or low heat with 3 T of water. (Mom says “I do this in microwave”) Cool.
Whip 1 cup heavy cream, fold in chocolate mixture. Add a bit of vanilla. Fill cooled meringue shell and refrigerate. Better made in
I decorate with chocolate shavings as well. Looks great. Tastes like heaven.
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