This Chocolate Angel Pie is worthy of a special day! The melt-in-your-mouth meringue crust is stuffed with luscious chocolate cream!
My husband’s aunt was a terrific prepare dinner. She made this dreamy Chocolate Cream Pie with a Meringue Crust for us as newlyweds and I used to be delighted so as to add the recipe to my assortment!
Why Make This Chocolate Cream Pie
- It’s “lighter” than your typical chocolate pie since there’s no buttery pie crust.
- Each chunk melts in your mouth!
- It’s naturally gluten-free as are my Meringue Biscuits (AKA easy meringue cookies).
It’s one in all our vacation traditions to have a chocolate pie (are you shocked?) at Thanksgiving together with pumpkin. This pie would work equally properly as a Christmas dessert with its heavenly meringue crust and creamy chocolate filling.
Invoice’s Aunt Alice would make this chocolate cream pie recipe after we dined at her home. She’d at all times have a selfmade dessert, and her pies had been excellent. And I’d go house with a recipe card in my purse that might quickly grow to be splattered from overuse.
The youngsters don’t keep in mind ever having this pie, however they had been undoubtedly on board with my remake! I suppose I must undergo my old school recipe field and pull out some extra treasured dishes and share the recollections together with the recipe.
Ideas for Making Angel Pie
An angel pie is a dessert with a meringue crust with a pudding-like filling. The lightness of this dessert is what makes it heavenly. Lightness in texture, not energy, although it might be much more caloric had it been made with a pastry shell.
- PRO-Tip: Your bowl and beaters have to be scrupulously clear when beating egg whites. Any oil will stop the whites from reaching stiff peaks.
- Additionally, you will get extra quantity out of your egg whites if they’re at room temperature. So get your eggs out properly earlier than you propose to make the crust in order that they heat up. Alternatively, place them in a bowl of heat water when you prep the opposite substances.
- Don’t overwork the meringue when working it into the shell. The objective is to make a nest for the filling.
- As you possibly can see under the meringue shell can crack whereas baking and it’ll undoubtedly crack when chopping. That’s simply the character of the beast!
- PRO-Tip: I didn’t have baker’s chocolate readily available the day I made this pie however discovered that you would be able to substitute 4 ounces of semisweet chocolate plus 2 tablespoons of sugar for 4 ounces of Baker’s Candy German Chocolate.
- You may shave a chocolate bar to sprinkle over the whipped cream, make chocolate shards or chocolate curls.
Extra Vacation Dessert Recipes
Elements
- 2 egg whites, at room temperature
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup sugar
- ½ teaspoon vanilla
- 4-ounce bundle Baker’s German Candy Chocolate, chopped (or 4 ounces semisweet chocolate with 2 tablespoons of sugar)
- 3 tablespoons water
- 1 teaspoon vanilla
- 1 cup heavy cream, whipped
- Extra whipped cream, to garnish
Directions
- Preheat oven to 300º. Flippantly grease an 8 or 9-inch pie plate and put aside.
- Beat egg whites with salt and cream of tartar until foamy. Add 2 tablespoons of sugar at a time, beating properly after every addition.
- Proceed beating to very stiff peaks. Fold in vanilla.
- Spoon right into a ready pie plate to type a nest-like shell. Bake for 50-55 minutes. Cool.
- Gently soften the chocolate (and sugar if substituting semisweet chocolate) with water within the microwave, stopping to stir incessantly till clean. Cool to room temperature and add vanilla.
- Fold the whipped cream into the chocolate, and unfold the filling within the cooled meringue shell. Let chill for not less than 2 hours earlier than serving.
- Prime with whipped cream and chocolate shavings, curls, or shards if desired.
Notes
Ensure your egg whites would not have even a speck of yolk in them or that your bowls have any greasy residue or the egg whites will not whip correctly.
Really helpful Merchandise
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Diet Data:
Yield:
8
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 245Whole Fats: 16gSaturated Fats: 10gTrans Fats: 0gUnsaturated Fats: 5gLdl cholesterol: 41mgSodium: 66mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 3g
