German Chocolate Angel Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 275 degrees F (135 degrees C).
  • n a large glass or metal mixing bowl, beat egg whites until foamy.
  • Add cream of tartar and salt and beat until whites stand in soft peaks.
  • Add sugar gradually and beat until very stiff.
  • Fold in chopped nuts and 1 teaspoon. vanilla.
  • Turn the meringue into a buttered 9 inch pie plate.
  • Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate.
  • Bake in preheated oven for 60 minutes.
  • Cool.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
  • Remove from heat and stir in coffee.
  • In a large bowl, whip the cream to soft peaks.
  • Whisk in vanilla.
  • Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain.
  • Work quickly to prevent the chocolate from seizing up.
  • Spoon mixture into meringue shell.
  • Chill for 2 hours in the refrigerator.
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