German Chocolate Angel Pie I

German Chocolate Angel Pie I

10 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h 30 m
Marcia Kammann
Recipe by  Marcia Kammann

“Chocolate lovers, try this....a family favorite!”

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Adjust Servings

Original recipe yields 1 8-inch pie



  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 (10)

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Ellen Crow

Ellen Crow

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 at least since the 1930's or 1940's. I've made this so many times over the years and I can guarantee that it's fabulous! It's really decadent without being overly sweet. The sweetness comes from the meringue shell, which plays perfectly against the rich chocolate filling, when made as written. If you substitute Cool Whip it will be a much sweeter pie and have a much different texture as the whipped cream is what dictates the firmness of the filling. Whip the cream until very stiff and the consistency will be that of a sturdy mousse. This is a wonderful pie exactly as written, and is delicious without embellishments. The ONLY other suggestion I would make is to try using a non-stick pie pan, as I've had touble in the past with the meringue sticking to the pie dish (could just be our darned St. Louis humidity!); I thought about greasing and flouring the dish, as one does for cakes, but wasn't sure if that would work with the meringue or not. All in all though, excellent recipe. Thanks so much, Marcia, for submitting this, so I'll never have to worry about losing it again!



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 topped it with additional cool whip, pecans, and toasted coconut. Yummy!



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!

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Amount Per Serving (8 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 22.8 g
  • 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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Rich Chocolate Truffle Pie


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Chocolate Meringue Pie