Best Cinnamon Chocolate Angel 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.

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

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

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 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

CHOCOLATE CINNAMON CREAM PIE



Chocolate Cinnamon Cream Pie image

Provided by Lillian Chou

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Kid-Friendly     Chill     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 22

For crust:
5 tablespoons unsalted butter, melted
1 1/2 cups cinnamon graham cracker crumbs (from about twelve 5-by 21/2-inch crackers)
2 tablespoons sugar
1/8 teaspoon salt
For filling:
6 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)
2 tablespoons cornstarch
1/3 cup packed light brown sugar, divided
2 whole large eggs
2 large egg yolks
2 cups whole milk
1/2 cup heavy cream
1/8 teaspoon salt
1/2 stick unsalted butter, cut into tablespoons
1 teaspoon pure vanilla extract
For whipped cream:
1 1/2 cups chilled heavy cream
5 tablespoons confectioners sugar
1/2 teaspoon cinnamon
For chocolate curls:
1 (3-to 4-inch-thick) chunk bittersweet chocolate

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle.
  • Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate. Bake until set, 12 to 15 minutes, then cool.
  • Make filling:
  • Melt chocolate in a large bowl.
  • Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
  • Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
  • Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
  • Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
  • Make whipped cream:
  • Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
  • Make chocolate curls:
  • Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens.
  • Sprinkle curls on pie.

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!

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