Angel Chocolate Pie Recipes

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CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

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

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
FILLING:
1 cup semisweet chocolate chips
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
Chopped nuts, optional

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



Angel Pie image

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

4 egg whites
¼ teaspoon cream of tartar
1 cup white sugar
4 egg yolks
½ cup white sugar
2 teaspoons lemon zest
⅓ cup lemon juice
1 ⅛ cups heavy cream
1 teaspoon lemon zest

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



German Chocolate Angel Pie II image

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

3 egg whites
1 pinch salt
⅛ teaspoon cream of tartar
¾ cup white sugar
¾ cup finely chopped pecans
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate, chopped
3 tablespoons strong brewed coffee
1 cup heavy cream
1 teaspoon vanilla extract

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 Angel Pie image

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

3/4 cup chocolate chips
2 cups whipping cream
3 tablespoons hot water
1 teaspoon vanilla
2 egg whites
1/2 cup sugar
1/8 teaspoon cream of tartar

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



Chocolate Angel Pie image

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

2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
4 ounces of sweet baking chocolate
3 tablespoons hot water
1 teaspoon vanilla
1 cup chilled whipping cream
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 bar of any type dark chocolate, shaved

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

GERMAN CHOCOLATE ANGEL PIE



German Chocolate Angel Pie image

Make and share this German Chocolate Angel Pie recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

3 egg whites
1 pinch salt
1/8 teaspoon cream of tartar
3/4 cup white sugar
3/4 cup finely chopped pecans
1 teaspoon vanilla extract
4 (1 ounce) German sweet chocolate squares, chopped
3 tablespoons strong brewed coffee
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • n 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 255.4, Fat 18.4, SaturatedFat 7.5, Cholesterol 40.8, Sodium 51.5, Carbohydrate 21.2, Fiber 1, Sugar 19.4, Protein 2.9

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

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.

Provided by conniecooks

Categories     Dessert

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 11

3 egg whites (at room temperature)
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate
3 tablespoons water
3 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 1/2 cups whipping cream
1 teaspoon vanilla extract

Steps:

  • Shell:.
  • Preheat oven to 250°F.
  • In a small bowl beat egg whites and cream of tarter until soft peaks form.
  • Gradually sprinkle in sugar 2 Tbsp at a time.
  • Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
  • Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
  • Spoon into a greased nine inch pie plate, smooth till evenly distributed.
  • Using the back of a spoon pile meringue up at the sides to form a shell.
  • Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
  • Filling:.
  • Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
  • Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
  • Remove from heat and set aside.
  • In large bowl at medium speed beat cream with vanilla until soft peaks form.
  • Gently fold into chocolate mixture.
  • Spoon mixture into meringue shell.
  • Refrigerate 4 hours or until filling is set.

Nutrition Facts : Calories 250.9, Fat 17.4, SaturatedFat 10.5, Cholesterol 98.7, Sodium 63.1, Carbohydrate 23.1, Fiber 0.9, Sugar 20.2, Protein 3.3

FRAN'S ANGEL FOOD PIE



Fran's Angel Food Pie image

This is Dad's favorite dessert! When Fran (Nana) Bamford was a bride during the Great Depression, this recipe was a wedding present from two ladies who ran the lunch counter in Granddad Douglas' neighborhood in Portland.

Provided by amyframpton

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

2 cups water
1 pinch salt
1 cup white sugar
¼ cup cornstarch
3 large egg whites
1 teaspoon vanilla extract
1 (9 inch) baked pie shell
1 pint heavy cream, whipped
1 teaspoon white sugar, or to taste
½ teaspoon vanilla extract, or to taste
1 tablespoon chopped walnuts

Steps:

  • Partially fill the bottom of a double boiler with water, and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone, and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent.
  • In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer, and chill in refrigerator.
  • With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks; frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 39 g, Cholesterol 81.5 mg, Fat 27.8 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 15.4 g, Sodium 147.5 mg, Sugar 26.4 g

CHOCOLATE ANGEL STRATA PIE



Chocolate Angel Strata Pie image

Rich, creamy, unique chocolate pie with a hint of cinnamon. Also a bit tricky because of the meringue, therefore not a beginners recipe. A legacy of my grandmother and a family tradition at Christmas and Thanksgiving. Make sure the eggs are separated well and all the directions are followed to the letter.

Provided by Chrystabel

Categories     Pie

Time 2h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 large eggs, separated
1/2 teaspoon vinegar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup sugar
1 cup chocolate chips
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 teaspoon cinnamon
1 baked pie crust

Steps:

  • Beat egg whites, vinegar, salt and first 1/4 teaspoon cinnamon until soft peaks form.
  • Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean.
  • Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step.
  • Combine 1/4 cup of sugar, 1/4 tsp cinnamon and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer.
  • Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top.
  • Chill for at least 2 hours.

Nutrition Facts : Calories 408.1, Fat 26, SaturatedFat 12.8, Cholesterol 87.3, Sodium 221.3, Carbohydrate 43.5, Fiber 2.1, Sugar 30.3, Protein 4.5

PAPA'S ANGEL PIE



Papa's Angel Pie image

When it comes to family get-togethers, there is one thing Papa will always be remembered for, and that is his famous 'Angel Pie'. This is the first year that the whisk has been passed down, and I hope to one day pass it down to my grandchildren, too. Here's hoping it brings as much love to your table.

Provided by Aleasha Wales Shelnutt

Categories     Desserts     Pies     Vintage Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

3 egg whites
1 cup white sugar
½ teaspoon baking powder
20 buttery round crackers (such as Ritz®), coarsely crumbled
1 cup chopped pecans
1 teaspoon vanilla extract
1 pint heavy cream
1 pinch white sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
  • Beat egg whites in a glass or metal bowl until foamy. Gradually add 1 cup sugar and baking powder, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  • Fold crackers and pecans into the egg whites. Add vanilla and stir.
  • Bake pie in preheated oven until set in the middle, about 30 minutes. Set aside to cool to room temperature.
  • Beat cream with pinch sugar in a bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Top cooled pie with whipped cream to serve.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 34.1 g, Cholesterol 81.5 mg, Fat 34.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 15 g, Sodium 154.1 mg, Sugar 26.4 g

ANGEL FOOD PIE



Angel Food Pie image

This was my mother's famous Easter dessert. I always looked forward to having it at our Easter dinners with the different colors of coconut for the holiday.

Provided by Sue

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

4 ½ tablespoons cornstarch
¾ cup white sugar
1 ½ cups boiling water
3 egg whites
3 tablespoons white sugar
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
1 (9 inch) pie shell, baked
½ cup colored sweetened flake coconut

Steps:

  • Whisk cornstarch and 3/4 cup sugar in a saucepan; pour boiling water into cornstarch mixture, place over medium-low heat, and whisk until mixture thickens and becomes clear, about 5 minutes.
  • Beat egg whites with salt in a large metal or glass bowl, using an electric mixer, until egg whites hold stiff peaks, 3 to 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat 3 tablespoons sugar into egg whites, followed by vanilla extract. Slowly pour hot cornstarch mixture into egg whites and beat constantly until mixture is stiff.
  • Pour whipped filling into pie crust and sprinkle with colored Chill until set.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 40.8 g, Fat 9.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 3.2 g, Sodium 194.1 mg, Sugar 25.3 g

CINNAMON CHOCOLATE ANGEL PIE



Cinnamon Chocolate Angel Pie image

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

2 large egg whites
1/2 teaspoon white vinegar
1/2 cup sugar
1/8 to 1/4 teaspoon ground cinnamon
1 pastry shell (9 inches), baked
Filling:
2 large egg yolks
1/4 cup water
1 cup semisweet chocolate chips
1 cup heavy whipping cream
1/4 cup sugar
1/4 teaspoon ground cinnamon

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.

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2013-04-03 Stir into the large bowl of melted chocolate. Let cool slightly, 5-10 minutes. Use a stand mixer with whisk to whip the heavy cream. Start on medium-low until cream is foamy, about 1 minute. Turn to high and whip until soft peaks form, about 1-3 minutes. Gently whisk 1/3 of the whipped cream into the chocolate mixture.
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CHOCOLATE ANGEL PIE RECIPE (1985) - CLICK AMERICANA
2013-09-25 Bake at 425 (F) for 10 to 15 minutes. Cool - begin to prepare the pie filling. Combine pudding mix and cocoa in a medium bowl and blend well. Add milk. Beat with a rotary blender or at the lowest speed of an electric mixer for one minute. Fold in the thawed topping. Spoon filling into the baked pie crust.
From clickamericana.com


ANGEL CHOCOLATE PIE ARCHIVES – TASTED & APPROVED®
Trending Recipe. Saucy Apple Bread (machine) – Regular Loaf; Springtime Maple Fudge; Pudding Mix Fudge; Martha Stewart's Oatmeal Toffee Cookies; Sailors' Favorite Chocolate Chip Cookie; Microwave Doggie Biscuits; Macadamia Nut Tart; Jumbleberry Pie (summer Berry Pie) Delicious Apple Pie; Lemon Meringue Pie #6
From tastedandapproved.com


ANGEL PIE - A HEAVENLY DESSERT | LAND O’LAKES
Lightly grease and flour a 9 ½-inch deep-dish pie pan. Deep dish pie pans are about 1 ½-inches deep versus regular pie pans that are only 1 1/8-inches deep. This recipe really fills up a deep dish pie pan so be sure that’s what you use. To grease the pie pan use shortening. Just brush it all over the bottom and edges of the pan.
From landolakes.com


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