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Cinnamon Chocolate Angel Pie

 Cinnamon Chocolate Angel Pie
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.
8-10 ServingsPrep: 40 min. Bake: 20 min. + chilling


  • 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


  • 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

2 of 2

Cinnamon Chocolate Angel Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 332 calories, 20 g fat (11 g saturated fat), 79 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.