Best Angel Chocolate Pie Recipes

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CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 9

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
FILLING:
1 cup semisweet chocolate chips
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
Chopped nuts, optional

Steps:

  • 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.

Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 35mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

GERMAN CHOCOLATE ANGEL PIE II



German Chocolate Angel Pie II image

This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.

Provided by Jinnie

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

3 egg whites
1 pinch salt
⅛ teaspoon cream of tartar
¾ cup white sugar
¾ cup finely chopped pecans
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate, chopped
3 tablespoons strong brewed coffee
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
  • In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 g

GERMAN CHOCOLATE ANGEL PIE I



German Chocolate Angel Pie I image

Chocolate lovers, try this....a family favorite!

Provided by Marcia Kammann

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h30m

Yield 8

Number Of Ingredients 10

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup white sugar
½ teaspoon vanilla extract
½ cup chopped pecans
1 (4 ounce) bar German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease one 8-inch pie pan.
  • Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan, forming a slight nest.
  • Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
  • While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
  • Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.8 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 10.1 g, Sodium 64 mg, Sugar 20.2 g

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

Make and share this Chocolate Angel Pie recipe from Food.com.

Provided by SB61287

Categories     Pie

Time 1m

Yield 1 pie

Number Of Ingredients 7

3/4 cup chocolate chips
2 cups whipping cream
3 tablespoons hot water
1 teaspoon vanilla
2 egg whites
1/2 cup sugar
1/8 teaspoon cream of tartar

Steps:

  • Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool.
  • Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
  • Turn into shell & chill 3-4 hours.
  • Before serving, whip final cup of cream & add vanilla & sugar. Top pie.

Nutrition Facts : Calories 2680.1, Fat 214, SaturatedFat 132, Cholesterol 652.1, Sodium 305.8, Carbohydrate 194, Fiber 7.4, Sugar 170.1, Protein 22.2

CINNAMON CHOCOLATE ANGEL PIE



Cinnamon Chocolate Angel Pie image

Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8-10 servings.

Number Of Ingredients 12

2 large egg whites
1/2 teaspoon white vinegar
1/2 cup sugar
1/8 to 1/4 teaspoon ground cinnamon
1 pastry shell (9 inches), baked
Filling:
2 large egg yolks
1/4 cup water
1 cup semisweet chocolate chips
1 cup heavy whipping cream
1/4 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or until meringue is lightly browned. Cool. , For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and coats the back of a metal spoon (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. , In a large bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate left overs.

Nutrition Facts : Calories 332 calories, Fat 20g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

GERMAN CHOCOLATE ANGEL PIE



German Chocolate Angel Pie image

Make and share this German Chocolate Angel Pie recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

3 egg whites
1 pinch salt
1/8 teaspoon cream of tartar
3/4 cup white sugar
3/4 cup finely chopped pecans
1 teaspoon vanilla extract
4 (1 ounce) German sweet chocolate squares, chopped
3 tablespoons strong brewed coffee
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • n a large glass or metal mixing bowl, beat egg whites until foamy.
  • Add cream of tartar and salt and beat until whites stand in soft peaks.
  • Add sugar gradually and beat until very stiff.
  • Fold in chopped nuts and 1 teaspoon. vanilla.
  • Turn the meringue into a buttered 9 inch pie plate.
  • Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate.
  • Bake in preheated oven for 60 minutes.
  • Cool.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
  • Remove from heat and stir in coffee.
  • In a large bowl, whip the cream to soft peaks.
  • Whisk in vanilla.
  • Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain.
  • Work quickly to prevent the chocolate from seizing up.
  • Spoon mixture into meringue shell.
  • Chill for 2 hours in the refrigerator.

Nutrition Facts : Calories 255.4, Fat 18.4, SaturatedFat 7.5, Cholesterol 40.8, Sodium 51.5, Carbohydrate 21.2, Fiber 1, Sugar 19.4, Protein 2.9

CHOCOLATE ANGEL STRATA PIE



Chocolate Angel Strata Pie image

Rich, creamy, unique chocolate pie with a hint of cinnamon. Also a bit tricky because of the meringue, therefore not a beginners recipe. A legacy of my grandmother and a family tradition at Christmas and Thanksgiving. Make sure the eggs are separated well and all the directions are followed to the letter.

Provided by Chrystabel

Categories     Pie

Time 2h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 large eggs, separated
1/2 teaspoon vinegar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup sugar
1 cup chocolate chips
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 teaspoon cinnamon
1 baked pie crust

Steps:

  • Beat egg whites, vinegar, salt and first 1/4 teaspoon cinnamon until soft peaks form.
  • Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean.
  • Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step.
  • Combine 1/4 cup of sugar, 1/4 tsp cinnamon and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer.
  • Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top.
  • Chill for at least 2 hours.

Nutrition Facts : Calories 408.1, Fat 26, SaturatedFat 12.8, Cholesterol 87.3, Sodium 221.3, Carbohydrate 43.5, Fiber 2.1, Sugar 30.3, Protein 4.5

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

I noticed there is a Lemon Angel Pie and a Coconut Angel Pie posted so here's the Chocolate Angel Pie. I thought it would be nice to have a choice of lemon, coconut or chocolate for those of you who make Angel Pies. This recipe is actually a combination between one of my church cookbook recipes and a recipe from Woman's Day...

Provided by Bea L.

Categories     Chocolate

Number Of Ingredients 12

MERINGUE SHELL
4 large egg whites, room temperature
1/4 tsp cream of tartar
1 tsp vanilla
pinch of salt
2/3 c sugar
PIE FILLING:
7 - 9 oz semisweet chocolate, chopped*
1/4 c water
1 tsp vanilla extract
1 1/4 c heavy whipping cream
mixed fresh berries (optional)

Steps:

  • 1. MERINGUE SHELL: Put rack in middle of oven. Preheat oven to 225-250. Lightly coat a baking sheet with nonstick spray. Line with wax paper; spray paper, invert a 9" round cake pan or plate in middle of paper and draw outline of pan using a toothpick.
  • 2. SHELL: Beat egg whites in a large bowl with mixer on medium speed until foamy. Add cream of tartar, vanilla and salt; increase speed to medium-high and beat just until whites form soft peaks when beaters are lifted. Beat in sugar, about 1 TBSP at a time, beating just until stiff glossy peaks form when beaters are lifted. Spread meringue with a rubber spatula in outlined circle, scooping sides up to form a rim about 1 1/2 " high. Bake 1 hour 20 minutes until meringue is dry to the touch. Turn oven off; leave meringue in oven for 2 additional hours. Peel off paper.
  • 3. ANGEL PIE: Chill bowl and beaters you'll be using for whipping cream. Heat chocolate and water in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Whisk in vanilla. Transfer to a large bowl.
  • 4. Beat cream in a large deep bowl with mixer on medium-high speed just until soft peaks form when beaters are lifted. Fold about 1/3 of whipped cream into chocolate mixture until blended. Fold in remaining cream in 2 additions. Transfer filling to shell; smooth top with spatula. Chill until ready to serve.
  • 5. TO SERVE: If using berries, arrange berries on top of filling. Dust with confectioners' sugar or cocoa.
  • 6. Note: You can make the meringue shell and put anything you want in it such as, fruit or lemon curd.

JENNY'S CHOCOLATE ANGEL PIE



Jenny's Chocolate Angel Pie image

Our daughter introduced us to this recipe. It has a yummy meringue crust. It is one of our favorites!

Provided by Vicky McLain

Categories     Pies

Time 1h

Number Of Ingredients 9

2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 c sugar
1/2 c pecans, in pieces
3 oz bakers sweet chocolate baking bar
3 Tbsp water
2 tsp vanilla extract
1 c heavy cream, whipped

Steps:

  • 1. Preheat oven to 300 degrees.
  • 2. Crust: Beat Egg whites, salt, cream of tarter until foamy. Then add sugar gradually beating until very stiff. Be patient, this takes awhile. Fold in nuts and 1 teaspoon of vanilla. Spread into 8" greased pie pan, building up the sides. Bake at 300 degrees for 50-55 minutes.
  • 3. Chocolate Filling: Melt chocolate with 3 tablespoons of water in metal bowl over pan with water on low heat stirring constantly. Cool until thickened. Then add 1 teaspoon of vanilla.
  • 4. Whip heavy whipping cream. Fold in cooled chocolate mixture. Pile into cooled meringue crust. Chill for 2 hours. ENJOY!

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

Rich chocolate filling nestled in a shell of meringue. Cooking time does not include four hours of refrigeration. This is best started early in the day. So yummy.

Provided by conniecooks

Categories     Dessert

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 11

3 egg whites (at room temperature)
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate
3 tablespoons water
3 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 1/2 cups whipping cream
1 teaspoon vanilla extract

Steps:

  • Shell:.
  • Preheat oven to 250°F.
  • In a small bowl beat egg whites and cream of tarter until soft peaks form.
  • Gradually sprinkle in sugar 2 Tbsp at a time.
  • Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
  • Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
  • Spoon into a greased nine inch pie plate, smooth till evenly distributed.
  • Using the back of a spoon pile meringue up at the sides to form a shell.
  • Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
  • Filling:.
  • Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
  • Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
  • Remove from heat and set aside.
  • In large bowl at medium speed beat cream with vanilla until soft peaks form.
  • Gently fold into chocolate mixture.
  • Spoon mixture into meringue shell.
  • Refrigerate 4 hours or until filling is set.

Nutrition Facts : Calories 250.9, Fat 17.4, SaturatedFat 10.5, Cholesterol 98.7, Sodium 63.1, Carbohydrate 23.1, Fiber 0.9, Sugar 20.2, Protein 3.3

ANGEL CHOCOLATE PIE



ANGEL CHOCOLATE PIE image

Categories     Chocolate     Dessert

Number Of Ingredients 14

For Crust
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup finely chopped pecans
For Filling
2 tbs. sugar
1 small pkg. semi sweet chocolate morsels
3 tbs. milk
4 eggs - separated
Topping
Fresh whipping cream

Steps:

  • Crust: Beat 2 egg whites until foamy - Add 1/8 tsp. salt and 1/8 tsp. of cream of tartar - Beat until stiff - Gradually mix in 1/2 cup sugar and fold in 1/2 tsp. of vanilla and 1/2 cup chopped pecans. Grease 9" pie pan - form meringue in pan and build up 1/2 inch above rim. Bake @ 350 degrees for about 1 hour and 15 minutes until lightly browned. This is really easy to burn! Allow to cool Filling: Melt together in double boiler, 2 tbs. sugar - 1 small pkg. of semi sweet chocolate morsels - 3 tbs. milk. Separate 4 eggs - Add yolks to melted chocolate 1 at a time, beating. Beat egg whites until stiff and fold into chocolate. Pour into meringue shell and and chill thoroughly. Serve with whipped cream topping.

CHOCOLATE ANGEL PIE W/ MERINGUE CRUST



Chocolate Angel Pie W/ Meringue Crust image

Mmmmmmmmmmmmmmmm!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Pies

Number Of Ingredients 18

FILLING:
10 ounce(s) milk chocolate chips
6 ounce(s) dark chocolate chips
3 x large egg yolks (save those whites - see below)
2 tablespoon(s) sugar
1/2 teaspoon(s) salt
1/2 cup(s) half & half
1 1/3 cup(s) heavy cream, cold
MERINGUE CRUST:
1 tablespoon(s) cornstarch + more for pie plate
1/2 cup(s) sugar
3 x large egg whites
1/16 teaspoon(s) cream of tartar
1/2 teaspoon(s) pure vanilla extract
TOPPING:
1 1/2 cup(s) heavy cream, cold
3 tablespoon(s) confectioners' sugar
- cocoa powder

Steps:

  • FILLING: In a large microwave safe bowl, combine chips & microwave 2 - 4 minutes on 50% power; stirring occasionally until melted. In another medium bowl, whisk yolks, sugar & salt; mix until combined.
  • In a small saucepan, bring 1/2 & 1/2 to a simmer over medium heat. Whisking constantly, add hot 1/2 & 1/2 to yolk mixture, until combined. Return 1/2 & 1/2 mixture to saucepan & cook over low heat; whisking constantly, until thickened, 1 minute. Stir 1/2 & 1/2 mixture into melted chocolate; mix well. Let cool about 10 minutes.
  • In a stand mixe with whisk, whip cream on medium low speed until foamy, 1 minute. Increase speed to high & whip until soft peaks form, 2 - 3 minutes. Gently add 1/3 cream mixture into cooled chocolate mixture. Then fold in remaining cream until no streaks remain. Cover & refrigerate 4 hours or until ready to serve pie.
  • MERINGUE CRUST: Adjust oven rack to lower middle position & preheat oven to 275 degrees F. Grease 9" pie plate & dust well with cornstarch.
  • In a small bowl, combine sugar & 1 tbsp cornstarch. In a stand mixer with whisk, whip whites & tartar on medium low speed until foamy, 1 minute. Increase speed to medium high & whip whites to soft mounds, 2 - 3 minutes. Slowly add sugar & whip until stiff peaks form, 3 - 5 minutes. Add extract & whip until combined.
  • Spread meringue into prepared pan following contours of pan (bottom, sides & edges). Bake 1 1/2 hours. Rotate pan & reduce heat to 200 degrees F. & bake until dried out, 1 more hour. (Shell will rise about rim of pie plate - that's ok). Let cool 45 minutes.
  • When cool, spoon filling into pie shell, spreading evenly.
  • TOPPING: In stand mixer with whisk, whip cream & sugar on low spee until foamy, 1 minute. Increase speed to high & whip until stiff peaks form, 2 - 3 minutes. Spread whipped cream over filling. Refrigerate until filling is set, 2 hours. Dust with cocoa powder.

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

for those who can't stand pudding in their pie. this takes more than a day to make, so I reserve it for special occasions. and yes, I found this in an old Betty Crocker cook book, but I have done a little tweaking to perfect it. Uses a meringue pie crust.

Provided by KeidaHattori

Categories     Pie

Time P1DT1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
4 ounces of sweet baking chocolate
3 tablespoons hot water
1 teaspoon vanilla
1 cup chilled whipping cream
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 bar of any type dark chocolate, shaved

Steps:

  • heat oven to 275.
  • generously butter 9 inch pie plate.
  • beat egg whites and cream of tartar in small mixer bowl untill foamy.
  • beat in sugar 1 tablespoon at a time; continue beeating until glossy. DO NOT UNDER BEAT.
  • spoon into pie plate, pressing against side and bottom.
  • bake 45 minute.
  • Turn OFF oven. LEAVE CRUST IN OVEN 45 MIN WITH CLOSED DOOR. failure to do so will completely ruin the crust.
  • remove from oven, finish cooling away from draft.
  • Heat chocolate in hot water in sauce pan over low heat, stirring constantly, until melted.
  • cool to room temp and stir in vanilla.
  • beat 1 cup whipping cream in chilled bowl(any will do. get best results using the freezer)until stiff.
  • fold in chocolate mixture.
  • refrigerate 12 hours.
  • spoon into pie shell.
  • combine whipping cream and powdered sugar, beat until stiff.
  • spread evenly over the pie.
  • sprinkle chocolate shavings over whipped cream.
  • serve and eat within 12 hours of completion for best taste.

Nutrition Facts : Calories 347.6, Fat 30.4, SaturatedFat 18.9, Cholesterol 81.5, Sodium 40.6, Carbohydrate 21.1, Fiber 2.6, Sugar 14.8, Protein 4.2

GERMAN CHOCOLATE ANGEL PIE



German Chocolate Angel Pie image

Number Of Ingredients 13

Shell:
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/8 teaspoon vanilla
1/2 cup finely chopped nuts
-----------------------
Chocolate Cream Filling:
1 (4-ounce) bar Baker's German Sweet Chocolate (or 5 ounces milk chocolate)
3 tablespoons water
1 teaspoon vanilla
1 cup heavy cream, whipped

Steps:

  • Shell: Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition; continue beating until stiff peaks form. Fold in vanilla and nuts. Spoon into lightly greased 8-inch pie pan to form nest-like shell, building sides up to 1/2 inch above the edge of pan. Bake at 300° 50-55 minutes. Cool. Chocolate Cream Filling: Stir chocolate in water over low heat until melted; cool until thick. Add vanilla. Fold whipped cream into chocolate mixture. Pile into cooled shell. Chill 2 hours. Variation: Double amounts of egg whites, sugar, cream of tartar, and vanilla for deeper meringue crust; use larger pie pan.

Nutrition Facts : Nutritional Facts Serves

GERMAN CHOCOLATE ANGEL PIE I



German Chocolate Angel Pie I image

"Chocolate lovers try this....a family favorite!"

Provided by @MakeItYours

Number Of Ingredients 10

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1 (4 ounce) bar German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease one 8 inch pie pan.
  • Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan forming a slight nest.
  • Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
  • While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
  • Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

Number Of Ingredients 10

4 eggs white large, at room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 cup unsweetened cocoa
3/4 cup pecans chopped
1/4 teaspoon vanilla extract
1/4 cup sugar
1/4 cup unsweetened cocoa
1/4 teaspoon instant coffee
1 cup whipped cream whipped

Steps:

  • Preheat oven to 325°. Butter a 9-inch pie plate.In a large mixer bowl at high speed, beat egg whites with cream of tartar until stiff peaks form when beaters are raised. Sift together 1/2 cup sugar and 1/4 cup cocoa powder fold into egg whites with pecans and vanilla. Spoon into pie plate, forming a high edge.Bake 35 minutes. Cool on a wire rack.Sift together 1/4 cup sugar, 1/4 cup cocoa powder, and coffee granules fold into whipped cream. Spread over top of cooled meringue. Chill 2 hours before serving.

Nutrition Facts : Nutritional Facts Serves

Angel chocolate pie recipes are a delicious and creamy dessert that combines the flavors of rich chocolate and light, fluffy angel food cake. This delectable dessert is perfect for any occasion and is a favorite among chocolate lovers all over.

The History of Angel Chocolate Pie:

The origin of angel chocolate pie is not well-known, but it is believed to have been created in the United States during the 1950s. Angel food cake, which is made from egg whites, sugar, and flour, has been a popular dessert since the late 1800s. Chocolate, on the other hand, has been around for much longer, with evidence of its use dating back to ancient civilizations.

Ingredients:

To make angel chocolate pie, you will need the following ingredients:
  • 1 angel food cake mix
  • 1 cup of chocolate chips
  • 1 can of sweetened condensed milk
  • 1/2 cup of water
  • 1/4 cup of unsweetened cocoa powder
  • 1/4 cup of sugar
  • 1/4 cup of cornstarch
  • 1/4 teaspoon of salt
  • 3 egg yolks
  • 2 cups of heavy cream, whipped

Directions:

To make angel chocolate pie, follow these simple steps:
  1. Bake the angel food cake according to the instructions on the package. Allow it to cool completely before using.
  2. In a medium saucepan, combine the chocolate chips, sweetened condensed milk, water, cocoa powder, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
  3. In a small bowl, beat the egg yolks until light and frothy. Slowly pour about 1/2 cup of the chocolate mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan with the remaining chocolate mixture, whisking constantly.
  4. Cook the mixture for an additional 2 minutes, stirring constantly. Remove from heat and let cool for about 10 minutes.
  5. In a large bowl, whip the heavy cream until stiff peaks form. Fold in the cooled chocolate mixture until well combined.
  6. Spread the chocolate mixture evenly over the cooled angel food cake. Refrigerate for at least 2 hours before serving.

Variations:

There are many ways to change up the classic angel chocolate pie recipe to make it your own. Here are a few ideas:
  • Add chopped nuts or sprinkles to the top of the pie for a little extra crunch and texture.
  • Use different flavors of chocolate chips, such as white chocolate or dark chocolate, to change up the flavor profile of the pie.
  • Replace the angel food cake with a graham cracker crust for a different texture and taste.
  • Add a layer of fresh berries, such as raspberries or strawberries, to the top of the pie for a burst of fruity flavor.

Conclusion:

Angel chocolate pie is a classic dessert that is loved by people of all ages. It's easy to make, delicious, and always a hit at parties and gatherings. With a few simple twists and variations, you can make this dessert your own and impress your friends and family with your culinary skills.

Angel Chocolate Pie Recipes: Tips and Tricks

Are you a chocolate lover who is looking for a rich and decadent dessert recipe? If yes, then angel chocolate pie should be on top of your list! This is a classic dessert that tastes heavenly, thanks to its creamy chocolate filling and light, flaky crust. However, it can be tricky to make the perfect angel chocolate pie from scratch. To help you get started, here are some valuable tips and tricks to keep in mind:
Tip 1: Use High-Quality Ingredients
The key to making delicious angel chocolate pie is to use high-quality ingredients. Avoid using cheap or generic brands, especially when it comes to chocolate. Opt for premium chocolate bars or chips that have a high percentage of cocoa solids to achieve a rich and intense chocolate flavor. Additionally, use fresh, high-quality dairy products like heavy cream, butter, and milk for the filling and crust.
Tip 2: Keep Everything Cold
One of the most challenging parts of making an angel chocolate pie is keeping the crust from becoming soggy while the filling bakes. To prevent this, it's essential to keep everything cold, especially the butter and water you use for the crust. You can put the butter in the freezer for about 15 minutes before making the crust to ensure it stays solid. Additionally, add ice water to the mixture gradually and knead the dough as little as possible to avoid overworking it, as this can make the crust tough. Finally, refrigerate the dough for at least 30 minutes before rolling it out.
Tip 3: Blind Bake the Crust
To ensure a flaky and crispy crust, you should "blind bake" it before adding the filling. This involves pre-baking the crust without the filling until it's crisp and lightly golden. To do this, line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. Bake for about 15 minutes, then remove the weights and continue baking for an additional 10-15 minutes until the crust is golden brown. This will help the crust hold its shape and keep it from becoming soggy as the filling bakes.
Tip 4: Melt the Chocolate and Butter Together
The filling for an angel chocolate pie is typically made from melted chocolate and butter mixed with eggs, sugar, and cream. To ensure a smooth and creamy texture, melt the chocolate and butter together in a double boiler or in the microwave, stirring frequently until fully melted and combined. Avoid melting the chocolate and butter separately and then mixing them, as this can cause the mixture to seize or become grainy. Always melt them together to achieve the best texture and flavor.
Tip 5: Bake the Pie Low and Slow
When it comes to baking an angel chocolate pie, low and slow is the way to go. This means baking the pie at a low temperature, usually around 325-350°F, for a longer time, usually around 45-60 minutes. Baking the pie at a higher temperature or for a shorter time can cause the filling to puff up or crack, making it less visually appealing. Additionally, over-baking the pie can cause the filling to become dry and overcooked. To ensure the perfect texture and flavor, aim for a slow and gentle bake.
Tip 6: Let the Pie Cool Completely
Once the pie is baked, it's essential to let it cool completely before slicing and serving. This allows the filling to set and ensures a clean and attractive slice. Refrigerate the pie for at least 2-3 hours or overnight before cutting into it. Additionally, to achieve a smooth and even slice, dip a sharp knife in hot water and wipe it clean between slices. In conclusion, making an angel chocolate pie can be both fun and challenging, but by following these tips and tricks, you can achieve a delicious and impressive dessert every time. Remember to use high-quality ingredients, keep everything cold, blind bake the crust, melt the chocolate and butter together, bake low and slow, and let the pie cool completely before serving. Happy baking!

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