Chocolate Angel Pie – a delicious recipe with egg whites, cream of tartar, sugar, bar sweet cooking chocolate, water, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 275u00b0.
2
Generously butter an 8-inch pie pan.
3
In small mixer bowl, beat egg whites and cream of tartar until foamy. Beat in sugar, 1 teaspoon at a time, and continue beating until stiff and glossy, about 10 minutes.
4
Do not underbeat.
5
Pile into a pie pan, pressing meringue up against the side.
6
Bake 1 hour. Turn off the oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool.
7
Melt chocolate in hot water over low heat, stirring constantly.
8
Cool to room temperature.
9
Stir in vanilla.
10
In a chilled bowl, beat whipping cream until stiff, then fold in the chocolate mixture.
11
Pile into the meringue shell and chill at least 12 hours.
12
Garnish with whipped cream, chopped nuts or chocolate curls.
536
kcal
Calories
34
g
Fat
47
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 egg whites, 1/4 tsp. cream of tartar, 1/2 c. sugar, 1 (4 oz.) bar sweet cooking chocolate, and more.
Yes, Chocolate Angel Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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