HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries Chocolate Angel Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 large egg whites 1/4 tsp. cream of tartar pinch salt 1/2 cup sugar 1/2 tsp. vanilla extract Filling: 3/4 cup milk 6 ounces chopped semisweet chocolate 2 tsp. instant espresso powder pinch salt 3 large egg yolks 1/2 tsp. vanilla extract 1 cup heavy or whipping cream 1/2 cup toasted chopped walnuts Directions For Crust: Preheat oven to 275 degrees. Butter an 8 inch metal pie pan. Beat egg whites in a large bowl until foamy. Add cream of tartar and salt and beat whites to soft peaks. Beat in sugar 1 tbsp. at a time. Beat to very stiff peaks. Beat in vanilla. Spread 2/3 of the meringue into bottom and up sides of pie pan. Put remaining meringue in a pastry bag with a star tip. Pipe meringue decoratively around edges of crust. Bake crust 45 minutes. Turn off oven and let meringue dry in oven at least 1 hour with the door ajar. Transfer pan to a rack and cool completely. For Filling: Scald milk over medium heat. Add chocolate, espresso powder and salt and whisk until chocolate is melted and espresso powder is dissolved. Remove pan from heat and beat in yolks 1 at a time. Cook mixture over low heat, beating constantly, 1 to 2 minutes until thickened. Transfer mixture to a large bowl and stir in vanilla. Cool mixture, stirring occasionally. Beat cream to stiff peaks in a medium bowl. Fold into chocolate mixture. Spoon half of filling into crust. Sprinkle with walnuts and spread remaining filling over. Cover and refrigerate pie at least 2 hours before serving. Serves 8 to 10. Related Recipes •   Baked Angel Hair & Shrimp •   Quick Chocolate Orange Dessert Fondue •   Angel Hair Frittata •   BARBECUE SHRIMP W/ ANGEL HAIR PASTA •   Chocolate Angel Food Cake •   Chocolate Chip Macaroon Angel Food Cake •   Mexican Hot Chocolate •   Chocolate Bar Filling •   Rich and Creamy Hot Chocolate •   Mom's Cool Iced Hot Chocolate •   Angel Biscuits •   Chocolate-dipped Strawberries •   Hummingbird Cake •   Fresh Tuna and Angel Hair Pasta Salad •   Chunky Fudge Brownies •   Rich and Decadent Iced Coffee •   Valentine's Day Mousse-Filled Strawberries •   Old Fashioned White Chocolate Pudding •   White Mint Hot Chocolate •   Quick Shortbread View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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