Jennys Chocolate 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.

CHOCOLATE ANGEL PIE

Steps:

• Beat pudding mix, coco and milk for 1 minute at low speed.
• Fold in Cool Whip.
• Spoon into pie crust.
• Freeze at least 4 hours.
• Garnish with additional whip cream or chocolate shavings.

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.

CHOCOLATE ANGEL PIE

Steps:

• Position rack in oven to middle postion. Preheat to 300ºF.
• Generously butter a 10-inch pie plate. Dust with flour and tap out excess.
• Place the egg whites, cream of tartar and sugar in a bowl. Using a mixer on high speed, beat until stiff and glossy but not dry. Reduce speed to low and beat in cocoa, mixing only until incorporated.
• Pour and scrape batter into prepared dish. Use a rubber spatula to smooth the top, building the rim slightly higher than the center.
• Bake until the batter is light brown and no longer sticky, about 1 hour. Transfer to wire rack and cool completely. The center will sink as it cools.
• Pour cream into a small bowl. Whip till frothy. Add sugar and whip until soft peaks form.
• Just before serving, fill center with whipped cream and garnish with chocolate chips.
• * For a pie with a softer texture, refrigerate for 1 hour after topping with whipped cream.
• *Optional - top with fresh berries or chocolate shavings in place of chocolate chips if desired.

CHOCOLATE ANGEL PIE

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.