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.
CHOCOLATE PIE
Steps:
- For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
- For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
- Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
- For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
Steps:
- Preheat the oven to 375 degrees F.
- For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
- Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
- For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
CHOCOLATE ANGEL FOOD CAKE II
This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
Provided by veggigoddess
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
- In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
- Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
- Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 44.9 g, Fat 3.1 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 125.5 mg, Sugar 34.6 g
CHOCOLATE ANGEL STRATA PIE
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
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
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
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
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