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Chocolate Angel Pie

2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
FILLING:
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
Chopped nuts, optional

Place egg whites in a small mixing bowl and let stand at room
temperature for 30 minutes. Add cream of tartar and beat on medium
speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at

Printed from tasteofhome.com Jul 24, 2008

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Chocolate Angel Pie cont.

a time, on high until soft glossy peaks form and sugar is dissolved.
Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for
50 minutes. Cool on a wire rack. For filling, melt chocolate in a
small heavy saucepan or microwave; sir until smooth. Stir in coffee
and vanilla. Cool to room temperature. In a chilled small mixing
bowl, beat cream until soft peaks form. Fold into chocolate mixture.
Pour into the meringue shell. Sprinkle with nuts if desired.
Refrigerate, for several hours before serving. Refrigerate leftovers.

Yield: 6-8 servings.