Chocolate Angel Pie

An intensely flavored chocolate filling in tender pastry, topped off with a fluffy meringue, creates a luscious treat for the dessert table.



by 4  people


add your rating
add a comment
Servings: 8
Prep Time: 40 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    4   
    eggs
  • see savings
    On Sale
    1   cup 
    sugar
  • see savings
    On Sale
    1/4  cup 
    cornstarch
  • see savings
    On Sale
    2 1/2  cups 
    half-and-half, light cream, or whole milk
  • see savings
    On Sale
    3   ounces 
    unsweetened chocolate, chopped
  • see savings
    On Sale
    1   tablespoon 
    butter or margarine
  • see savings
    On Sale
    2 1/2  teaspoons 
    vanilla
  • see savings
    On Sale
    1/2  teaspoon 
    cream of tartar
  • see savings
    On Sale
    1/2  cup 
    sugar
  • see savings
    On Sale
     
    Baked 9-inch pastry shell

Directions
1.
Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside.
2.
For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan.
3.
Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm.
4.
For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
5.
Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 499, Fat, total (g) 27, chol. (mg) 137, sat. fat (g) 13, carb. (g) 60, fiber (g) 2, pro. (g) 9, vit. A (IU) 437, vit. C (mg) 1, sodium (mg) 152, calcium (mg) 111, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Seasonal Baking: Spring Pies to Try
...There's a simple phrase we use to describe our wildest dreams: "pie in the sky." It's no mistake... that pies were chosen to symbolize the best thing ever, because, well, they kind of are the best thing ever.... Spring is officially upon us, and there's no better way to celebrate the season than with pies filled... read more...
Chili Beef Pie with Biscuit Crust: Dinner for $10
... and satisfying. And this Chili Beef Pie with Biscuit Crust certainly fits the bill. The base of this big, bold... -- hooray! Make this Chili Beef Pie with Biscuit Crust! Create your own personalized shopping list and find... read more...
Pear Dumplings: The Most Exquisite Personal Pie
...If you are considering pie or crumble for dessert, switch it up and by trying this delectable... as they are both simple and rustic, as well as elegant and refined. This recipe is a cross between a pie and a... in flaky pie crust, all of which takes the shape of the original fruit. The concept behind... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products