Chocolateangelpie Recipes

CHOCOLATE ANGEL PIE

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.

CHOCOLATE ANGEL PIE

Steps:

• Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool.
• Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
• Turn into shell & chill 3-4 hours.
• Before serving, whip final cup of cream & add vanilla & sugar. Top pie.

GERMAN CHOCOLATE ANGEL PIE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 8-inch pie pan.
• Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan, forming a slight nest.
• Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
• While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
• Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.

CHOCOLATE ANGEL PIE

Steps:

• Shell:.
• Preheat oven to 250°F.
• In a small bowl beat egg whites and cream of tarter until soft peaks form.
• Gradually sprinkle in sugar 2 Tbsp at a time.
• Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
• Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
• Spoon into a greased nine inch pie plate, smooth till evenly distributed.
• Using the back of a spoon pile meringue up at the sides to form a shell.
• Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
• Filling:.
• Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
• Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
• Remove from heat and set aside.
• In large bowl at medium speed beat cream with vanilla until soft peaks form.
• Gently fold into chocolate mixture.
• Spoon mixture into meringue shell.
• Refrigerate 4 hours or until filling is set.