Chocolate Angel Pie

Chocolate Angel Pie might be a good recipe to expand your dessert recipe box. One serving contains 458 calories, 8g of protein, and 35g of fat. For 78 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. A few people made this recipe, and 28 would say it hit the spot. If you have vanillan extract, egg whites, heavy whipping cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is brought to you by Taste of Home. With a spoonacular score of 36%, this dish is not so tremendous. Similar recipes include Chocolate Angel Pie, Chocolate Angel Pie, and Chocolate Angel Pie.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Yield: 6-8 servings. Originally published as Chocolate Angel Pie in Reminisce ExtraApril 1994, p49 Nutritional Facts 1 serving (1 piece) equals 324 calories, 24 g fat (14 g saturated fat), 114 mg cholesterol, 35 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Place egg whites in a small bowl and let stand at room temperature for 30 minutes.

2. 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.

3. Spread evenly into a well-greased 9-in. pie pan.

4. Bake at 275° for 50 minutes. Cool on a wire rack.

5. For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature.

6. In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture.

7. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need