Chocolate Angel Pie was one of my mother’s favorite pies to make. It just did not last very long around our house! My parents had so much company constantly coming over that it was a good idea to hover around the kitchen! The hovering person was the lucky one to get the first slice of any pie that my mother made!
While going through my mom’s recipes looking for a special brownie recipe, I recently found the original Baker’s German Sweet Chocolate wrapper advertising the Chocolate Angel Pie recipe on the back! I was SO, SO excited! I AM SO excited! I am going to make it today even though I have 1001 things to finish…like cleaning out closets or some other non-exciting tasks.
In other words, I have jolted the closets and everything else to another day! Making the pie is happening first!!
Advertisements for Chocolate Angel Pie, meringue beater (yum!), Chocolate Angel Pie with fancy chocolate shavings…if you look closely you will see an extra recipe for Chocolate Icebox Cake!
Recipe for Chocolate Angel Pie
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tarter
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts or pecans
1 bar (4 oz.) Baker’s German’s Sweet Chocolate
3 tablespoons water
1 teaspoon vanilla
1 cup heavy whipping cream
Meringue Shell: Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Then continue beating to very stiff peaks. Fold in vanilla and nuts. Spoon into lightly greased 8-inch pie pan to form nest-like shell; build sides up 1/2 inch above edge of pan. Bake in slow oven (300 degrees F.) for 50 to 55 minutes. Cool.
Chocolate Cream Mixture:
Stir chocolate in the water over low heat until melted; cool until thickened. Add 1 teaspoon vanilla. Whip cream, fold in chocolate mixture. Pile into shell. Chill for 2 hours. Serves 6 to 8.
*****The top of the pie may be decorated with chocolate shavings*****