German Chocolate Angel Pie I

German Chocolate Angel Pie I

12

"Chocolate lovers, try this....a family favorite!"

Ingredients

2 h 30 m servings 275 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 8-inch pie pan.
  2. 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.
  3. Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
  4. While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
  5. Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.
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Reviews

12
  1. 13 Ratings

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OMG - how awesome to find this recipe here! My Grandma used to make this 45 years ago, and it's always been my favorite. It was either from a magazine or a Baker's recipe pamphlet that she'd had...

This dessert has a light airy crust and intense chocolate filling. Let it sit a day before serving or the meringue may be chewy instead of soft. I used cool whip instead of the cream and toppe...

The crust shrunk, I went up the sides, need to mound higher than the sides. I used fat free cool whip and it was yummy! Very chocolaty!

It was pretty good but, we didn't crazy about toping.

Just like grandma used to make. This has got to be the best pie ever!!!

My favorite!!! YUM!!

Fabulous fluffy chocolate pie after a big Thanksgiving meal. It was a huge hit with my family (the only pie totally consumed). Highly recommend!!!

As a family recipe...this is still the best!!!

My family used to make this pie every year for Passover, because it's borderline Kosher. ;) We got it from an early edition of the New York Times cook book- I think from the mid-1960's. The NY...