Chocolate Angel Pie
Prep
15m
Cook
40m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Meringue shell
| 2 egg whites |
| 1/8 tsp salt |
| 1/8 tsp cream of tartar |
| 1/2 cup sugar |
| 1 cup chopped pecans or almonds |
| 1/2 tsp vanilla |
Filling
| 4 ounces Good quality chocolate |
| 3 Tbs water |
| 1 tsp vanilla |
| 1 cup heavy whipping cream, whipped |
Chocolate Angel Pie Directions
- Preheat oven to 300°
- Beat egg whites untl foamy.
- Beat in salt and cream of tartar.
- Add sugar, a tablespoon at a time, beating after each addition.
- Continue until very stiff peaks form.
- Fold in nuts and vanilla.
- Spoon into lightly buttered 8-inch pie pan to form a nest like shell.
- Build up sides at least 1/2 inch above edge of pan.
- Bake at 300° for 35-40 minutes; cool.
- For the filling - melt chocolate and water in a pan over hot water.
- Cool until slightly thickened.
- Add vanilla and whipped cream.
- Fold into the chocolate mixture.
- Pile into meringue shell and smooth off top with spatula.
- Chill 4-5 hours until the filling is firm.
- Serves 8-10
Nutrition facts
Per Serving
| Kcal: | 234 kcal |
| Fibers (g): | 2.1g |
| Sodium (mg): | 50mg |
| Carbs: | 26.6g |
| Sugar (g): | 23g |
| Fat: | 13.7g |
| Saturated fat (g): | 5.1g |
| Cholesterol: | 21mg |
| Proteins: | 4.2g |