Chocolate And Meringue Angel Pie Recipes

CHOCOLATE ANGEL PIE

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.

GERMAN CHOCOLATE ANGEL PIE II

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.

ANGEL PIE

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.

CHOCOLATE ANGEL PIE

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.

CINNAMON CHOCOLATE ANGEL PIE

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.

CHOCOLATE ANGEL PIE

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.