Cinnamon Chocolate Angel Pie Recipe

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Cinnamon Chocolate Angel Pie Recipe

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Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + chilling

Ingredients

  • 2 egg whites
  • 1/2 teaspoon white vinegar
  • 1/2 cup sugar
  • 1/8 to 1/4 teaspoon ground cinnamon
  • 1 pastry shell (9 inches), baked
  • Filling:
  • 2 egg yolks
  • 1/4 cup water
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon

Directions

In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or until meringue is lightly browned. Cool.
For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and coats the back of a metal spoon (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside.
In a large bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate left overs. Yield: 8-10 servings.
Originally published as Cinnamon Chocolate Angel Pie in Country Woman Christmas Annual 2000, p42

Nutritional Facts

1 piece: 332 calories, 20g fat (11g saturated fat), 79mg cholesterol, 103mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 2 egg whites
  • 1/2 teaspoon white vinegar
  • 1/2 cup sugar
  • 1/8 to 1/4 teaspoon ground cinnamon
  • 1 pastry shell (9 inches), baked
  • Filling:
  • 2 egg yolks
  • 1/4 cup water
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  1. In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or until meringue is lightly browned. Cool.
  2. For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and coats the back of a metal spoon (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside.
  3. In a large bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate left overs. Yield: 8-10 servings.
Originally published as Cinnamon Chocolate Angel Pie in Country Woman Christmas Annual 2000, p42

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