Chocolate Angel Pie

1. 1

   In a double boiler over hot, not boiling water, combine chocolate, water, egg yolks, sugar and salt.

2. 2

   Cook until chocolate melts and mixture is very thick and mounds when dropped from a spoon, about 5 minutes, stirring constantly.

3. 3

   Remove from heat and set aside.

4. 4

   Beat cream and vanilla until soft peaks form. With a wire whisk, gently fold chocolate mixture into whipped cream mixture.

5. 5

   Spoon mixture into meringue shell.

6. 6

   Refrigerate until filling is set, about 4 hours.

* Per serving · 4 servings · Values may vary.

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