Name: Chocolate Almond Angel Pie
Yield: 4 servings
Ingredients: 2 egg whites; 18 teaspoon salt; 18 teaspoon cream of tartar; 12 cup white sugar; 12 teaspoon vanilla extract; 12 cup chopped almonds; 1 (4 ounce) hershey chocolate bars with almonds, or smaller bars to equal 4 ounces (German sweet chocolate can be substitued for a deeper chocolate taste); 3 tablespoons water; 1 teaspoon vanilla extract; 1 cup heavy whipping cream

Servings: 4 persons

2 egg whites
18 teaspoon salt
18 teaspoon cream of tartar
12 cup white sugar
12 teaspoon vanilla extract
12 cup chopped almonds
1 (4 ounce) hershey chocolate bars with almonds, or smaller bars to equal 4 ounces (German sweet chocolate can be substitued for a deeper chocolate taste)
3 tablespoons water
1 teaspoon vanilla extract
1 cup heavy whipping cream

1
Preheat oven to 300 degrees F, and Grease one 8 inch pie pan.
2
Beat the egg whites, salt, and cream of tartar together until foamy; gradually beat in the sugar and 1/2 teaspoon of the vanilla.
3
Beat on high speed until stiff and glossy.
4
Fold in the chopped almonds.
5
Spoon meringue into the prepared pan forming a slight nest.
6
Bake at 300 degrees F for 50 to 55 minutes.
7
Let cool completely.
8
While the crust is baking, melt the German chocolate with the water; let cool until thickened, then Stir in the remaining 1 teaspoon of vanilla.
9
Whip the whipping cream and fold into the cooled chocolate mixture.
10
Pile into the cooled pie shell and chill.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Almond Angel Pie

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