CHOCOLATE ANGEL PIE
Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 35mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
JENNY'S CHOCOLATE ANGEL PIE
Our daughter introduced us to this recipe. It has a yummy meringue crust. It is one of our favorites!
Provided by Vicky McLain
Categories Pies
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 300 degrees.
- 2. Crust: Beat Egg whites, salt, cream of tarter until foamy. Then add sugar gradually beating until very stiff. Be patient, this takes awhile. Fold in nuts and 1 teaspoon of vanilla. Spread into 8" greased pie pan, building up the sides. Bake at 300 degrees for 50-55 minutes.
- 3. Chocolate Filling: Melt chocolate with 3 tablespoons of water in metal bowl over pan with water on low heat stirring constantly. Cool until thickened. Then add 1 teaspoon of vanilla.
- 4. Whip heavy whipping cream. Fold in cooled chocolate mixture. Pile into cooled meringue crust. Chill for 2 hours. ENJOY!
GERMAN CHOCOLATE ANGEL PIE II
This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.
Provided by Jinnie
Categories Desserts Pies Chocolate Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
- In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 g
CHOCOLATE MOUSSE ANGEL PIE
Number Of Ingredients 12
Steps:
- 1. Heat oven to 275°F. Generously butter 9-inch pie pan. In small bowl, combine egg whites, cream of tartar and salt beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla beat well.2. With metal spatula, spread meringue in bottom and up sides of buttered pan, building up sides as high as possible.3. Bake at 275°F. for 1 hour. Turn oven off let stand in oven with door ajar for 1 hour. Remove meringue shell from oven.4. In small saucepan, combine chocolate chips and water cook over low heat, stirring constantly until smooth. Remove from heat stir in almond extract. Cool 30 minutes.5. Fold chocolate mixture into 2 cups of the whipped cream. Spread filling in cooled meringue shell. Store in refrigerator. When ready to serve, garnish with remaining whipped cream and toasted sliced almonds.TIP:* To toast almonds, spread on cookie sheet bake at 350°F. for 5 to 7 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on high for 4 to 7 minutes or until light golden brown, stirring frequentlyNutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 360 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 14 g 70% * Cholesterol: 60 mg 20% * Sodium: 55 mg 2% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 1 g 4% * Sugars: 32 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 4 1/2 Fat or 2 1/2 Carbohydrate, 4 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
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