Chocolate Angel Pie – a delicious recipe with chocolate, water, egg yolks, whipping cream, powdered sugar, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare Meringue Pie Shell; set aside.
2
Combine chocolate and water in a heavy saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat.
3
Gradually stir about onefourth of chocolate mixture into egg yolks; add to remaining chocolate mixture, stirring constantly. Return to low heat; cook, stirring constantly, 1 minute or until smooth and thickened. Remove from heat; cool.
4
Beat 1 cup whipping cream until foamy; gradually add sugar and cinnamon, beating until soft peaks form. Spread 1 cup whipped cream mixture in bottom of meringue shell.
5
Gently fold chocolate mixture into remaining whipped cream mixture; spread over whipped cream layer. Chill at least 3 hours or overnight.
6
To serve, garnish with additional whipped cream and pecans.
428
kcal
Calories
34
g
Fat
21
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 8 ingredients. The key ingredients include: 1 (4-ounce) package sweet baking chocolate, 3 tablespoons water, 2 egg yolks, beaten, 1 cup whipping cream, 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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