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Chocolate Angel Pie
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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 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |