Best 7 Angel Chocolate Pie 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.

GERMAN CHOCOLATE ANGEL PIE II

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In 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.

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.

CINNAMON CHOCOLATE ANGEL PIE

Steps:

• In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or until meringue is lightly browned. Cool. , For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and coats the back of a metal spoon (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. , In a large bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate left overs.

CHOCOLATE ANGEL PIE

Steps:

• 1. MERINGUE SHELL: Put rack in middle of oven. Preheat oven to 225-250. Lightly coat a baking sheet with nonstick spray. Line with wax paper; spray paper, invert a 9" round cake pan or plate in middle of paper and draw outline of pan using a toothpick.
• 2. SHELL: Beat egg whites in a large bowl with mixer on medium speed until foamy. Add cream of tartar, vanilla and salt; increase speed to medium-high and beat just until whites form soft peaks when beaters are lifted. Beat in sugar, about 1 TBSP at a time, beating just until stiff glossy peaks form when beaters are lifted. Spread meringue with a rubber spatula in outlined circle, scooping sides up to form a rim about 1 1/2 " high. Bake 1 hour 20 minutes until meringue is dry to the touch. Turn oven off; leave meringue in oven for 2 additional hours. Peel off paper.
• 3. ANGEL PIE: Chill bowl and beaters you'll be using for whipping cream. Heat chocolate and water in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Whisk in vanilla. Transfer to a large bowl.
• 4. Beat cream in a large deep bowl with mixer on medium-high speed just until soft peaks form when beaters are lifted. Fold about 1/3 of whipped cream into chocolate mixture until blended. Fold in remaining cream in 2 additions. Transfer filling to shell; smooth top with spatula. Chill until ready to serve.
• 5. TO SERVE: If using berries, arrange berries on top of filling. Dust with confectioners' sugar or cocoa.
• 6. Note: You can make the meringue shell and put anything you want in it such as, fruit or lemon curd.

ANGEL CHOCOLATE PIE

Steps:

• Crust: Beat 2 egg whites until foamy - Add 1/8 tsp. salt and 1/8 tsp. of cream of tartar - Beat until stiff - Gradually mix in 1/2 cup sugar and fold in 1/2 tsp. of vanilla and 1/2 cup chopped pecans. Grease 9" pie pan - form meringue in pan and build up 1/2 inch above rim. Bake @ 350 degrees for about 1 hour and 15 minutes until lightly browned. This is really easy to burn! Allow to cool Filling: Melt together in double boiler, 2 tbs. sugar - 1 small pkg. of semi sweet chocolate morsels - 3 tbs. milk. Separate 4 eggs - Add yolks to melted chocolate 1 at a time, beating. Beat egg whites until stiff and fold into chocolate. Pour into meringue shell and and chill thoroughly. Serve with whipped cream topping.

JENNY'S CHOCOLATE ANGEL PIE

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Crust: Beat Egg whites, salt, cream of tarter until foamy. Then add sugar gradually beating until very stiff. Be patient, this takes awhile. Fold in nuts and 1 teaspoon of vanilla. Spread into 8" greased pie pan, building up the sides. Bake at 300 degrees for 50-55 minutes.
• 3. Chocolate Filling: Melt chocolate with 3 tablespoons of water in metal bowl over pan with water on low heat stirring constantly. Cool until thickened. Then add 1 teaspoon of vanilla.
• 4. Whip heavy whipping cream. Fold in cooled chocolate mixture. Pile into cooled meringue crust. Chill for 2 hours. ENJOY!