Chocolate Angel Pie Recipe

3.5 2 3
Chocolate Angel Pie Recipe
Chocolate Angel Pie Recipe photo by Taste of Home
Publisher Photo

Chocolate Angel Pie Recipe

Read Reviews
3.5 2 3
Publisher Photo
Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 50 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 50 min. + chilling

Ingredients

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

Directions

In a mixing bowl, beat egg whites with cream of tartar until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form. Spread in a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool. For filling, melt chocolate in a double boiler over hot but not boiling water. Stir in coffee until smooth. Remove from the heat; stir in vanilla until well blended. Cool. In another mixing bowl, beat cream; fold in chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Chill for several hours. Yield: 6-8 servings.
Originally published as Chocolate Angel Pie in Reminisce Extra April 1994, p49

Nutritional Facts

1 piece: 324 calories, 24g fat (14g saturated fat), 114mg cholesterol, 35mg sodium, 27g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • MERINGUE SHELL:
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons strong coffee
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • Chopped nuts, optional
  1. In a mixing bowl, beat egg whites with cream of tartar until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form. Spread in a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool. For filling, melt chocolate in a double boiler over hot but not boiling water. Stir in coffee until smooth. Remove from the heat; stir in vanilla until well blended. Cool. In another mixing bowl, beat cream; fold in chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Chill for several hours. Yield: 6-8 servings.
Originally published as Chocolate Angel Pie in Reminisce Extra April 1994, p49

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Reviews forChocolate Angel Pie

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MY REVIEW
Lisa User ID: 9004292 258760
Reviewed Dec. 28, 2016

"This was not the pie my mother used to make, despite the same name. This one did not have enough meringue to make a nice crust and the filling seemed watery, mealy and bittersweet. I will try to find my mom's recipe. Hers had a thick meringue crust and a smooth, slightly heavier than mousse filling, and walnuts in the bottom of the crust. It was amazing."

MY REVIEW
kimcrist User ID: 4825833 17320
Reviewed Aug. 12, 2010

"This pie turned out deliciously, even after I forgot and left the crust on the counter for 5 hours! The finished result is so much more attractive than the photo and it was delicious! Even my dessert-hating husband ate seconds! Going to make it for my family's beach trip next week."

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