This pie recipe is one my mom has made for years. She got it when she was taking cooking classes through the county with a friend. All sorts of chocolaty goodness!
German Chocolate Angel Pie
2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 c sugar
1/2 c finely chopped nuts
1/2 tsp vanilla
for the filling:
8 oz German Sweet chocolate
3 Tbsp water
1 tsp vanilla
1 c heavy cream, whipped
Beat egg whites with salt and cream of tartar til foamy. Add sugar 2 tablespoons at a time and beat until very stiff. Carefully fold in copped nuts and vanilla. Spoon into well greased 8" pie plate to form a shell. Build up sides 1/2" above the sides of the pan. Bake 55 minutes at 300*.
Melt chocolate and water, cool until thickened. Add vanilla and whipped cream by folding into chocolate mixture. Pile into meringue shell. Chill 2 hours.
Can be made early in the day but not the day before or the shell will get soggy.
