CHOCOLATE ANGEL PIE
Pies, Cakes and Desserts
Ingredients
Directions
2 egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 cup chopped pecans
3/4 cup chocolate chips
3 tablespoons hot water
1 teaspoon vanilla
1 cup whipped cream
Preheat oven to 275°.
Sift together 1/2 cup sugar and 1/2 teaspoon cream of tartar. Beat two egg whites until stiff but not dry. Gradually add sugar while beating until smooth and glossy. Line greased pie pan with meringue. Sprinkle with 1/2 cup chopped pecans. Bake at 275° for one hour, until a delicate brown. Cool thoroughly. Melt 3/4 cup chocolate chips over low heat. Stir in 3 tablespoons water and cook until thick. Cool. Add 1 teaspoon vanilla and fold into the 1 cup whipped cream.
Fill baked meringue shell and chill 3 to 4 hours or overnight.
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 cup chopped pecans
3/4 cup chocolate chips
3 tablespoons hot water
1 teaspoon vanilla
1 cup whipped cream
Preheat oven to 275°.
Sift together 1/2 cup sugar and 1/2 teaspoon cream of tartar. Beat two egg whites until stiff but not dry. Gradually add sugar while beating until smooth and glossy. Line greased pie pan with meringue. Sprinkle with 1/2 cup chopped pecans. Bake at 275° for one hour, until a delicate brown. Cool thoroughly. Melt 3/4 cup chocolate chips over low heat. Stir in 3 tablespoons water and cook until thick. Cool. Add 1 teaspoon vanilla and fold into the 1 cup whipped cream.
Fill baked meringue shell and chill 3 to 4 hours or overnight.
Source: PDF page 188
Suggest a correction