Best 6 German Chocolate Angel Pie I Recipes
Indulge in the delectable German Chocolate Angel Pie, a symphony of taste that combines the richness of chocolate with the lightness of an angel's touch. Its chocolate cookie crust, layers of fluffy coconut-pecan filling, and dreamy whipped cream topping create a dessert that is both visually stunning and irresistibly delicious. Whether you're celebrating a special occasion or simply seeking a sweet treat, this pie is sure to captivate your taste buds and leave you craving more.
Let's cook with our recipes!
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
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.
GERMAN CHOCOLATE ANGEL PIE I
Chocolate lovers, try this....a family favorite!
Provided by Marcia Kammann
Categories Pavlova
Time 2h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.8 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 10.1 g, Sodium 64 mg, Sugar 20.2 g
GERMAN CHOCOLATE ANGEL PIE I
Chocolate lovers, try this....a family favorite!
Provided by Marcia Kammann
Categories Pavlova
Time 2h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.8 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 10.1 g, Sodium 64 mg, Sugar 20.2 g
GERMAN CHOCOLATE ANGEL PIE I
Chocolate lovers, try this....a family favorite!
Provided by Marcia Kammann
Categories Pavlova
Time 2h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.8 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 10.1 g, Sodium 64 mg, Sugar 20.2 g
GERMAN CHOCOLATE ANGEL PIE I
Chocolate lovers, try this....a family favorite!
Provided by Marcia Kammann
Categories Pavlova
Time 2h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.8 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 10.1 g, Sodium 64 mg, Sugar 20.2 g
Summary:
1. **Use High-quality Ingredients:** - Opt for real butter and omit margarine to elevate the taste. - Use fresh, pure vanilla and cocoa powder for the best results. - Ensure the pecans are fresh, not ran Nationsid, and coarsely chop them for an even distribution. 2. **Be Precise with Measurements:** - Accuracy in measurements is important for achieving the desired texture and taste. - Use a kitchen scale for precise measurements, especially for dry ingredients like cocoa powder and sugar. - Follow the recipe instructions carefully to avoid any mishaps. 3. **Don't Overcook:** - The key to a perfect German chocolate cake is to not overcook it. - Check the cake for donENESS at the specified time using a toothpick or cake tester. - Overcooked cake will be dry and crumbly, so it's better to err on the side of caution. 4. **Pay Attention to Chilling Times:** - Chilling the cake and ganache is essential to achieve the desired texture and flavors. - Make sure you allow the cake to cool completely before adding the ganache and refrigerate the ganache according to the recipe's instructions. 5. **Use Room-temperature Ingredients:** - For smooth and well-blended batter, use ingredients at room temperature, especially the butter and eggs. - This helps the ingredients mix together more easily and evenly, resulting in a smoother batter. 6. **Don't Over-frost:** - While it's tempting to slather on an abundant amount of frosting, it's important to be mindful of the ratio of cake to frosting. - A thin layer of frosting between the cake and ganache is sufficient, as the ganache itself is already rich and decadent. 7. **Store Properly:** - Store the German chocolate cake in an airtight container in a cool, dry place. - The cake can be stored for up to 3 days at room temperature or up to 5 days in the refrigerator. - For longer storage, freeze the cake for up to 2 months, tightly wrapping it in plastic and then in foil. ##Conclusion:
- German chocolate cake is a classic dessert that combines rich chocolate cake, creamy ganache, and a layer of pecans for a truly decadent treat. - By following the tips and tricks provided in this article, you can ensure that your German chocolate cake turns out perfectly every time. - With its moist texture, symphony of chocolate flavors, and the crunch of pecans, this cake is sure to be a hit at any occasion. - So, whether you're a seasoned baker or a novice in the kitchen, give this recipe a try and indulge in the delectable goodness of German chocolate cake.
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