Jennys Chocolate Angel Pie Food

CHOCOLATE ANGEL PIE

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.

JENNY'S CHOCOLATE ANGEL PIE

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!

CHOCOLATE ANGEL PIE

Steps:

• Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool.
• Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
• Turn into shell & chill 3-4 hours.
• Before serving, whip final cup of cream & add vanilla & sugar. Top pie.

GERMAN CHOCOLATE ANGEL PIE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 8-inch pie pan.
• Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan, forming a slight nest.
• Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
• While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
• Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.

CHOCOLATE ANGEL PIE

Steps:

• Shell:.
• Preheat oven to 250°F.
• In a small bowl beat egg whites and cream of tarter until soft peaks form.
• Gradually sprinkle in sugar 2 Tbsp at a time.
• Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
• Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
• Spoon into a greased nine inch pie plate, smooth till evenly distributed.
• Using the back of a spoon pile meringue up at the sides to form a shell.
• Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
• Filling:.
• Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
• Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
• Remove from heat and set aside.
• In large bowl at medium speed beat cream with vanilla until soft peaks form.
• Gently fold into chocolate mixture.
• Spoon mixture into meringue shell.
• Refrigerate 4 hours or until filling is set.

FRAN'S ANGEL FOOD PIE

Steps:

• Partially fill the bottom of a double boiler with water, and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone, and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent.
• In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer, and chill in refrigerator.
• With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks; frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.