Best 6 Chocolate Angel Pie W Meringue Crust Recipes
When looking for the most delectable chocolate angel pie with a meringue crust, it's important to consider both the richness of the chocolate filling and the delicate, slightly crispy texture of the meringue crust. This dessert combines two classic flavors in a heavenly way, and it can be customized to suit any taste or dietary restriction. Whether you prefer a traditional recipe or a modern twist, there are countless variations of this timeless treat to explore. From decadent dark chocolate to luscious milk chocolate, there's a chocolate angel pie with a meringue crust perfect for every occasion.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE ANGEL PIE
Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 35mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
ANGEL PIE
A lemon cream pie with a meringue crust.
Provided by Ann
Categories Desserts Pies Vintage Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F ( 120 degrees C).
- Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
- Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g
GERMAN CHOCOLATE ANGEL PIE II
This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.
Provided by Jinnie
Categories Desserts Pies Chocolate Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 g
CHOCOLATE ANGEL PIE
Make and share this Chocolate Angel Pie recipe from Food.com.
Provided by SB61287
Categories Pie
Time 1m
Yield 1 pie
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2680.1, Fat 214, SaturatedFat 132, Cholesterol 652.1, Sodium 305.8, Carbohydrate 194, Fiber 7.4, Sugar 170.1, Protein 22.2
CINNAMON CHOCOLATE ANGEL PIE
Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 332 calories, Fat 20g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ANGEL PIE
for those who can't stand pudding in their pie. this takes more than a day to make, so I reserve it for special occasions. and yes, I found this in an old Betty Crocker cook book, but I have done a little tweaking to perfect it. Uses a meringue pie crust.
Provided by KeidaHattori
Categories Pie
Time P1DT1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 275.
- generously butter 9 inch pie plate.
- beat egg whites and cream of tartar in small mixer bowl untill foamy.
- beat in sugar 1 tablespoon at a time; continue beeating until glossy. DO NOT UNDER BEAT.
- spoon into pie plate, pressing against side and bottom.
- bake 45 minute.
- Turn OFF oven. LEAVE CRUST IN OVEN 45 MIN WITH CLOSED DOOR. failure to do so will completely ruin the crust.
- remove from oven, finish cooling away from draft.
- Heat chocolate in hot water in sauce pan over low heat, stirring constantly, until melted.
- cool to room temp and stir in vanilla.
- beat 1 cup whipping cream in chilled bowl(any will do. get best results using the freezer)until stiff.
- fold in chocolate mixture.
- refrigerate 12 hours.
- spoon into pie shell.
- combine whipping cream and powdered sugar, beat until stiff.
- spread evenly over the pie.
- sprinkle chocolate shavings over whipped cream.
- serve and eat within 12 hours of completion for best taste.
Nutrition Facts : Calories 347.6, Fat 30.4, SaturatedFat 18.9, Cholesterol 81.5, Sodium 40.6, Carbohydrate 21.1, Fiber 2.6, Sugar 14.8, Protein 4.2
Tips:
- For a richer chocolate flavor, use dark chocolate or semisweet chocolate instead of milk chocolate.
- To make the meringue crust extra crispy, bake it for a few minutes longer than the recipe calls for.
- If you don't have a kitchen torch, you can brown the meringue crust with a broiler. Just be sure to watch it closely so that it doesn't burn.
- The chocolate filling can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a lighter chocolate pie, use whipped cream instead of the meringue topping.
- Serve the chocolate angel pie chilled or at room temperature.
Conclusion:
Chocolate angel pie is a classic dessert that is perfect for any occasion. With its rich chocolate filling and fluffy meringue crust, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate angel pie a try.
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