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
We can read the history of written recipes back into distant history, certainly as far back into history as early Egypt, and maybe further still. However, in the main part, these old records were just very simple pictorial instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, we have two recipe books which appeared in the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals cooked for the rich people of that time. For the next few years, the wealthy families of Europe competed to serve up the most extravagent meals, and because of this the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing popular recipes of the day. By the arrival of the 20th century, cookery books are highly popular due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Chocolate Angel Pie recipe.
