Chocolate Angel Pie

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READY IN: 25hrs
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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