Godiva Angel Pie Heavenly Pie Recipes

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.

HEAVENLY ANGEL PIE

Steps:

• Preheat oven to 350°F. Beat egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Coarsely chop 4 of the cookies; gently stir into egg white mixture along with the almonds and baking powder. Spread into greased 9-inch pie plate.
• Bake 25 to 30 min. or until lightly browned. Cool completely.
• Beat cream and instant coffee in large bowl with electric mixer on high speed until stiff peaks form; spread over pie. Cut 4 remaining cookies in half; arrange around edge of pie. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover pie in refrigerator.

GODIVA ANGEL PIE (HEAVENLY PIE)

Steps:

• Crust: Beat egg whits until foamy. Beat in salt and cream of tarter. Add sugar, a tablespoon at a time, beating after each addition. Continue until very stiff peaks form. Fold in nuts and vanilla. Spoon meringue into lightly buttered 8-inch pie plate to form a nest-like shell. Build up sides at least 1/2-inch above the edge of the plate. Bake 35-40 minutes. Cool. 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 onto cooled meringue shell and smooth off top with spatula. Chill 4-5 hours until filling is firm.

ANGEL PIE

Steps:

• Beat egg whites with electric mixer on high speed until soft peaks form. Mix sugar and baking powder; gradually add to egg whites, beating until stiff and glossy. Gently stir in chopped cookies. Spread into lightly greased 9-inch pie plate.
• Bake at 350°F for 25 to 30 minutes or until lightly browned. Cool completely.
• Spread whipped topping into crust; top with berries. Serve immediately.

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.

GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
• Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.
• Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ inch of space from the top of the pan.
• Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25-30 minutes.
• Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
• In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
• Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
• In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
• Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
• Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
• Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.
• Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva® Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops.
• Cut the pie into 6-8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
• Enjoy!

HEAVENLY PIE

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.

HEAVENLY PIE ( LEMON MERINGUE REVERSED)

Steps:

• Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
• Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
• Bake for 1 hour at 225 degrees.
• Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
• Cool.
• Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
• Cover with remaining whipped cream.
• Serve AWAY!

GODIVA CHOCOLATE PIE

Steps:

• Preheat oven to 350°. Melt butter and chocolate in top of double boiler. Set aside to cool. Beat eggs until light and thick. Add next 5 ingredients. Add chocolate and butter mixture. Mix well. Pour into pie shell. Bake 30-35 minutes or until top is crusty and filling is set. Do not overbake. This pie does not need meringue. Pie can be served warm and topped with ice cream or whipped cream.

HEAVENLY PIE (LEMON ICE BOX MERINGUE)

Steps:

• Shell: Sift 1 cup sugar and cream of tartar together; separate eggs. Beat whites in stiff peaks but not dry. Slowly add sugar, beating constantly. Spread meringue over bottom and sides of well-greased pie pan; make bottom about 1/4-inch thick, sides thicker. Sprinkle 2 tablespoons coconut on top. Bake in 275° oven for 1 hour. Cool. Filling: Beat 4 egg yolks slightly in double boiler, stir in 1/2 cup sugar, lemon juice, rind and salt. Cook, stirring over boiling water until thick (about 8 minutes). Cool, add 1 cup whipped cream to custard. Pour into cooked shell. Spread on rest of whipped cream (unsweetened); sprinkle on 1 tablespoon toasted coconut. Chill at least 12 hours.