Chocolate Angel Pie

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Total Time
25hrs
Prep
1 hr
Cook
24 hrs

for those who can't stand pudding in their pie. this takes more than a day to make, so I reserve it for special occasions. and yes, I found this in an old Betty Crocker cook book, but I have done a little tweaking to perfect it. Uses a meringue pie crust.

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Ingredients

Nutrition

Directions

  1. heat oven to 275.
  2. generously butter 9 inch pie plate.
  3. beat egg whites and cream of tartar in small mixer bowl untill foamy.
  4. beat in sugar 1 tablespoon at a time; continue beeating until glossy. DO NOT UNDER BEAT.
  5. spoon into pie plate, pressing against side and bottom.
  6. bake 45 minute.
  7. Turn OFF oven. LEAVE CRUST IN OVEN 45 MIN WITH CLOSED DOOR. failure to do so will completely ruin the crust.
  8. remove from oven, finish cooling away from draft.
  9. Heat chocolate in hot water in sauce pan over low heat, stirring constantly, until melted.
  10. cool to room temp and stir in vanilla.
  11. beat 1 cup whipping cream in chilled bowl(any will do. get best results using the freezer)until stiff.
  12. fold in chocolate mixture.
  13. refrigerate 12 hours.
  14. spoon into pie shell.
  15. combine whipping cream and powdered sugar, beat until stiff.
  16. spread evenly over the pie.
  17. sprinkle chocolate shavings over whipped cream.
  18. serve and eat within 12 hours of completion for best taste.