Chocolate Angel Pie Recipe


Ingredients


FOR THE MERINGUE SHELL

3 large egg whites
1 pinch salt
1/4 tsp cream of tartar
2/3 cup granulated sugar
1/2 tsp vanilla extract
1/3 cup finely chopped walnuts or- pecans

FOR THE FILLING

5 oz semisweet chocolate
1/4 cup hot milk
1 tsp vanilla extract
1 pinch salt
1 3/4 cup whipping cream
2 tbsp confectioners' sugar
1 chocolate curls *


Directions

* (To make chocolate curls, scrape a bar of chocolate with a vegetable
peeler) PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat
the egg whites, salt and cream of tartar together in the large bowl
of an electric mixer until soft peaks form. Slowly beat in the sugar.
Beat until meringue is very stiff. Beat in the vanilla. Grease a
9-inch glass pie pan. Spread the meringue over the bottom and sides,
building up the sides as high as possible. Sprinkle the nuts over the
bottom. Bake for 1 hour. (If, after 10 minutes, the sides start to
sag, gently push back into place.) Turn off the oven and let the
shell cool in the oven for 30 minutes. Cool completely on a wire
rack. TO MAKE THE FILLING: Melt the chocolate in the top of a double
boiler over hot water. Add the milk, vanilla and salt. Stir until
smooth. Cool. Beat 1 cup cream until stiff and fold into the cooled
chocolate mixture. Spread evenly in the meringue shell. Refrigerate 4
hours. Before serving, beat the remaining cream with the
confectioners' sugar until stiff. Spread over top of pie. Decorate
with chocolate curls.


Servings: 8 servings

 

 

Chocolate Angel Pie Recipe brought to you by Recipe Ideas


Categories: Chocolate; Dessert; Pie


The History of Recipes

Written cooking instructions as a concept can be tracked back into history, certainly as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, ancient records were just primitive hieroglyphic or cunieform instructions for food preparation.

Moving our culinary historical trip onwards, there are a couple of interesting recipe books dating from the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are unconnected to the curry that appears on menues today, but instead accounts of the types of meals prepared for the upper classes of the period.

When we get to the 20th century, recipe publications are in high demand, mostly due to more people being able to read, people having increased leisure time and having more disposable income.

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We hope you enjoy this Chocolate Angel Pie recipe.

 


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