A truly heavenly dessert, this Angel Pie features a crisp meringue crust, a thin layer of rich chocolate, and a mountain of light whipped cream.
Author
Ina Marris
Recipe
Meringue Shells
| Measurements | Ingredients |
|---|---|
| 8 | Egg Whites |
| 2 Cups | Sugar |
| Cooking Spray (PAM) |
Filling
| Measurements | Ingredients |
|---|---|
| 1 pkg | Semi-sweet Chocolate Chips |
| 2 pt | Whipping Cream |
Instructions
Make the Meringue Shells
- Preheat oven to 275°F. Generously spray two 9-inch pie pans with cooking spray.
- In a large, clean bowl, beat the egg whites until foamy.
- Gradually add the sugar, beating on high speed until the meringue is very stiff and glossy.
- Divide the meringue between the two pans, spreading it to form two shells.
- Bake for 1 hour.
- Turn the oven off and let the shells cool completely in the closed oven for several hours or overnight.
Assemble the Pies
- Melt the chocolate chips and let the chocolate cool completely.
- In a chilled bowl, whip the whipping cream until stiff peaks form.
- Spread the cooled, melted chocolate over the bottom of each cooled meringue shell.
- Fill each shell with the whipped cream.
- Refrigerate for at least 2-4 hours before slicing and serving.
Note
This recipe makes 2 pies. Leaving the shells to cool slowly in the oven is the key to preventing cracks.
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