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Chocolate Angel Pie |
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Serves: 8 Print this Recipe2 egg whites, (room temperature) 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar 1/2 cup walnuts finely chopped 1/2 teaspoon vanilla extract 8 ounces milk chocolate bars, chocolate bar with almonds 1 1/2 cups cream heavy, whipped 1 teaspoon vanilla extract Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Preheat oven to 300 degrees F. Beat egg whites, salt, and cream of tartar till frothy. Add sugar gradually, beating till stiff peaks form. Fold in nuts and vanilla. Spread into greased 9-inch pie pan, building up on sides of pie pan. Bake for 50 minutes. Cool completely. Break up 3/4 of chocolate bar into pieces and melt in top of double boiler or microwave in glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into cooled meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for two hours before serving. Chocolate Angel Pie is from the Cook'n Deluxe collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Steamed Carrot Pudding Butterscotch Sauce Raspberry Cheesecake Lion House Cheesecake Baked Apples Christmas Raspberry Crunch Chocolate-Peppermint Delight Almond Rice Pudding Favorite Sherbet Harvest Peach Ice Cream Frosty Vanilla Ice Cream Raisin Cream Pie Cranberry Pie Custard Pie Lemon Meringue Pie Lemon Chiffon Pie Unbaked Date-Nut Roll Pantry Lemon Krackle Pistachio Pudding Winter Pears with Raspberry Sauce Frosty Frappe for a Crowd English Trifle Zina's Caramel Dumplings North Pole Toffee Cake Cheesecake for a Crowd Light Fruit Cake Glazed Prune Cake Fruit Cake Paradise Cake Sting of the Bee Cake German Chocolate Cake Brigham's Buttermilk Doughnuts Chocolate Angel Pie Buche de Noel (Yule Log) Christmas Angel Cake Danish Almond Gift Cake Pineapple Upside-Down Cake |
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