Chocolate Nut Angel Pie
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delicate, gluten-free dessert featuring a crisp, slow-baked almond meringue shell filled with a rich, velvety chocolate whipped cream. Perfect for elegant gatherings or a special family treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hr | 3 hours | 8 servings |
🔪 Key Equipment
- 9-inch pie plate
- Double boiler
- Mixing bowl
- Hand mixer
- Sifter
- Spatula
Ingredients
Meringue Shell
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Sugar | sifted |
| 1/8 tsp | Cream of Tartar | |
| 2 | Egg Whites | at room temperature |
| 1/2 cup | Almonds | chopped very fine |
| As needed | Butter | for greasing the pie plate |
Chocolate Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Semi-Sweet Chocolate Chips | or chocolate bits |
| 3 Tbsp | Water | hot |
| 1 Tbsp | Vanilla Extract | |
| 1 cup | Heavy Cream | whipped |
Instructions
Step 1: Bake the Meringue Shell
- Preheat oven to a slow 270°F.
- Sift together 1/2 cup sugar and 1/8 tsp cream of tartar.
- Beat 2 egg whites until stiff but not dry.
- Add the sifted 1/2 cup sugar and 1/8 tsp cream of tartar mixture gradually to the 2 egg whites, beating well after each addition.
- Continue beating until the meringue is quite stiff and no sugar crystals are present when rubbed between your fingers.
- Gently fold in 1/2 cup almonds (chopped very fine).
- Grease a 9-inch pie plate with butter and fill with the meringue, making sure not to bring the mixture all the way to the edge of the plate.
- Bake in the slow oven at 270°F for about 1 hour, or until delicately browned and dry to the touch. Cool thoroughly.
Step 2: Prepare the Chocolate Filling
- Melt 3/4 cup semi-sweet chocolate chips in the top of a double boiler over simmering water.
- Add 3 Tbsp hot water and cook until thickened. Cool slightly; the mixture will become quite thick.
- Stir in 1 Tbsp vanilla extract.
- Whip 1 cup heavy cream until stiff peaks form, then gently fold it into the cooled chocolate mixture. Combine well, but do not beat to avoid deflating the cream.
Step 3: Assemble and Chill
- Pour the chocolate filling into the cooled meringue shell.
- Chill in the refrigerator for 2 to 3 hours until set before slicing and serving.
💡 Make-Ahead & Storage: The meringue shell can be baked a day in advance and stored in a dry, airtight container. Once filled, the pie must be chilled for at least 2-3 hours and is best served the same day.
Original Recipe Scan
