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

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Ingredients

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.