Chocolate Angel Pie
By: Cathy Wiechert
Published: Thursday, December 10, 2009 - 4:37pm

Ingredients




Crust: 
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
Filling:
1 cup chocolate chips
4 egg yolks
1 teaspoon vanilla
2 egg whites, stiffly beaten 
1 (8 oz) container non-dairy whipped topping, thawed (you can use real whipped cream for this step,
1 cup whipping cream

Preparation

1 Preheat oven to 300 degrees. 2 Grease 9" deep glass pie plate. (I spray it well with cooking spray) 3 Beat 4 egg whites and cream of tartar until frothy. Add sugar gradually, beating until stiff and glossy. 4 Spread meringue in pie plate, making a "well" in the middle for filling. 5 Bake in 300 degree oven for 1 hour. Turn off heat and keep meringue in oven for at least one hour, preferably overnight. 6 Put chocolate chips in medium sized microwave safe bowl. Microwave on high for 1 minute to 1 minute 20 seconds or until chocolate is melted (be careful not to burn them--the chips will retain their shape). 7 Pour filling into pie shell, cover with plastic wrap and chill for several hours. 8 Just before serving, whip whipping cream with 1 T. powdered sugar, and top pie. Garnish with chocolate curls, if desired.

About


Creamy, chocolate pie with a meringue crust. For safety reasons, I have adapted this recipe over the years. I used to use the raw eggs in the filling and I have never had a problem, but I can't take a chance and serve it to anyone else with that risk. I use regular egg whites for the crust and pasturized egg yolks for the filling. The filling also has two beaten egg whites which I like to use for volume. For this I use powdered egg whites. That step is optional. It is kind of a pain to use three different egg sources, but this pie is very much worth it!