GERMAN CHOCOLATE ANGEL PIE

German Chocolate Angel Pie image

Number Of Ingredients 13

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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
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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