Chocolate Angel Pie

  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla
  • 1/4 pound sweet cooking chocolate
  • 3 tablespoons water
  • 2 egg yolks, beaten
  • 1 cup whipping cream, beaten
  • 1 tablespoon confectioner’s sugar
  • 1/8 teaspoon cinnamon
  • Additional cream and pecans for garnish
  1. Combine egg whites, salt, and cream of tarter in bowl. Beat until foamy.
  2. Add sugar, two tablespoons at a time, beating after each addition until blended.
  3. Continue beating until very stiff peaks form. Fold in nuts and vanilla.
  4. Spoon into lightly greased 9-inch pie pan, building up sides to 1/2 inch above the edge of the pan.
  5. Bake at 275° about 50 minutes. Cool.
  6. Place chocolate and water in saucepan (or double boiler) over low heat. Stir until melted. Remove from heat.
  7. Gradually stir in egg yolks. Cook 1 minute over low heat, stirring constantly. Cool.
  8. Whip cream, sugar, and cinnamon in chlled bowl.
  9. Spread 1 cup on the bottom of meringue shell.
  10. Fold remaining cream into chocolate mixture and spread over cream filling.
  11. Chill several hours or overnight.
  12. Garnish with additional whipped cream and pecans.

Ruth Shoemaker’s recipe box from the 70’s or earlier.

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One Response to Chocolate Angel Pie

  1. Pingback: Chocolate Angel (aka Angel Chocolate) | Goucher Family Recipes

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