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chocolate angel pie

Desciption

rich chocolate filling nestled in a shell of meringue. cooking time does not include four hours of refrigeration. this is best started early in the day. so yummy.

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Steps

  1. Shell:
  2. Preheat oven to 250f
  3. In a small bowl beat egg whites and cream of tarter until soft peaks form
  4. Gradually sprinkle in sugar 2 tbsp at a time
  5. Beat two minutes after each addition or until sugar is completely dissolved
  6. Add vanilla and continue to beat at high speed until mixture stands in stiff
  7. Glossy peaks
  8. Spoon into a greased nine inch pie plate
  9. Smooth till evenly distributed
  10. Using the back of a spoon pile meringue up at the sides to form a shell
  11. Bake 1 hour at 275f turn off oven and let stand in oven 1 hour
  12. Filling:
  13. Combine chocolate
  14. Water
  15. Egg yolks
  16. Sugar
  17. And salt in double boiler over hot
  18. Not boiling water
  19. Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon
  20. Remove from heat and set aside
  21. In large bowl at medium speed beat cream with vanilla until soft peaks form
  22. Gently fold into chocolate mixture
  23. Spoon mixture into meringue shell
  24. Refrigerate 4 hours or until filling is set

Step 17

Total Time in Minute 165

Ingredients Count 9

cooking chocolate angel pie

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Ingredients

Egg whites

Cream of tartar

Sugar

Vanilla extract

Unsweetened chocolate

Water

Egg yolks

Salt

Whipping cream

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