Chocolate Angel Pie

----- Now You're Cooking! v4.20 [Meal-Master Export Format]

Title: Chocolate Angel Pie
Categories: pies
Yield: 8 servings

---------------------------FOR THE MERINGUE SHELL---------------------------
3 lg Egg whites
1 pn Salt
1/4 ts Cream of tartar
2/3 c Granulated sugar
1/2 ts Vanilla extract
1/3 c Finely chopped walnuts; OR-
-pecans

------------------------------FOR THE FILLING-------------------------------
5 oz Semisweet chocolate
1/4 c Hot milk
1 ts Vanilla extract
1 pn Salt
1 3/4 c Whipping cream
2 tb Confectioners' sugar
Chocolate curls *

* (To make chocolate curls, scrape a bar of chocolate with a vegetable peel
er)
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 un
til 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 merin
gue over the bottom and sides, building up the sides as high as possible. S
prinkle the nuts over the bottom. Bake for 1 hour. (If, after 10 minutes, t
he 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 ra
ck.

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 mixtu
re. Spread evenly in the meringue shell. Refrigerate 4 hours.
Before serving, beat the remaining cream with the confectioners' sugar unti
l stiff. Spread over top of pie. Decorate with chocolate curls.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

- - - - - - - - - - - - - - - - - -



Preparation Time: 0:00
-----