Best 6 Jennys Chocolate Angel Pie Recipes
Jennys Chocolate Angel Pie is a recipe that has been passed down through generations, beloved for its light and airy texture, rich chocolate flavor, and decadent whipped cream topping. Whether you are a seasoned baker or a novice cook, this step-by-step guide will provide you with all the necessary knowledge and techniques to create this culinary masterpiece.
Let's cook with our recipes!
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 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 Tebo3759
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat pudding mix, coco and milk for 1 minute at low speed.
- Fold in Cool Whip.
- Spoon into pie crust.
- Freeze at least 4 hours.
- Garnish with additional whip cream or chocolate shavings.
Nutrition Facts : Calories 388.2, Fat 20.2, SaturatedFat 11.1, Cholesterol 5.7, Sodium 465, Carbohydrate 48.9, Fiber 1.4, Sugar 33.3, Protein 4
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
CHOCOLATE ANGEL PIE
Reading through a speciality chocolate cookbook, I happened upon this recipe and was confused by the direction to NOT use Dutch-process cocoa. A little research yielded this trivia: Dutch-process cocoa is treated to reduce acidity, giving it a darker color and more mellow flavor. It also burns more easily than non-Dutch-process cocoa. I'm guessing the long baking time in this recipe is the reason to use regular unsweetened cocoa powder. So now we know ... maybe ...
Provided by SusieQusie
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Position rack in oven to middle postion. Preheat to 300ºF.
- Generously butter a 10-inch pie plate. Dust with flour and tap out excess.
- Place the egg whites, cream of tartar and sugar in a bowl. Using a mixer on high speed, beat until stiff and glossy but not dry. Reduce speed to low and beat in cocoa, mixing only until incorporated.
- Pour and scrape batter into prepared dish. Use a rubber spatula to smooth the top, building the rim slightly higher than the center.
- Bake until the batter is light brown and no longer sticky, about 1 hour. Transfer to wire rack and cool completely. The center will sink as it cools.
- Pour cream into a small bowl. Whip till frothy. Add sugar and whip until soft peaks form.
- Just before serving, fill center with whipped cream and garnish with chocolate chips.
- * For a pie with a softer texture, refrigerate for 1 hour after topping with whipped cream.
- *Optional - top with fresh berries or chocolate shavings in place of chocolate chips if desired.
Nutrition Facts : Calories 191.3, Fat 11.2, SaturatedFat 7, Cholesterol 40.8, Sodium 39, Carbohydrate 21.6, Fiber 0.5, Sugar 20, Protein 2.7
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:
- Prepare the Ingredients: Before starting, ensure all ingredients are measured and ready. This helps streamline the baking process.
- Use High-Quality Chocolate: Opt for good-quality semisweet or bittersweet chocolate for a richer taste.
- Chill the Pie Crust: Chilling the pie crust before baking prevents it from shrinking and ensures a flaky texture.
- Avoid Over-Mixing the Batter: Over-mixing can result in a tough pie crust. Mix the ingredients just enough to combine.
- Bake at the Right Temperature: Follow the recipe's recommended baking temperature and time to achieve the perfect texture and don't over-bake.
- Cool Completely: Allow the pie to cool completely before serving. This helps the filling set and prevents it from becoming runny.
Conclusion:
Jenny's Chocolate Angel Pie is a heavenly dessert that combines a flaky pie crust, creamy chocolate filling, and fluffy meringue topping. The tips provided in this summary will guide you in creating this delectable pie successfully. Remember to use high-quality ingredients, chill the pie crust, avoid over-mixing the batter, bake at the right temperature, and allow the pie to cool completely before serving. With careful attention to detail and following the recipe's instructions, you'll impress your friends and family with this classic and delicious treat. Happy baking!
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