German Chocolate Angel Pie II5 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 5 hr 30 min
“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.” - by Jinnie
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 326 cal
- 23.2 g
- 29.6 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Excellent!! Looks even better with more whipped cream peaked on top of the chocolate pudding layer and then shaved chocolate curls on top of that. Have made it 3 times in less than a month and plan ..." See moreon making another for Christmas 2001. Who doesn't like chocolate!!"
"This certainly isn't the prettiest pie/dessert I've ever made (three stars for that) but what it lacks in presentation is more than made up for in taste. Hubby, especially, loved this, but we both tho..." See moreught the coffee flavor was a little strong. Would prefer this with less or even without it altogether. This is a light dessert, which might explain why we both went back for seconds. Or maybe it's just really good! I left the nuts out for hubs' sake and actually I think I liked it better that way anyway. It would seem a shame to destroy that light as a feather, melt in your mouth texture with little crunchy interruptions. The biggest criticism I have for this is that it's difficult to get out of the pan neatly, in spite of greasing the pan. I don't know what the solution to that would be, if there even is one, but it sure made a difference in terms of how it looks on the plate when served. But the fact that this "angel" pie really does taste like manna from heaven kind of makes you let its imperfect presentation slide."
"I hate to be the one to tell you ... BUT, this pie was being made by my mother Beulah Boswell in her restaurant in Edenton, North Carolina in the 1950's! She, eventually began using a commercial prod..." See moreuct, Rich's Whip Topping as a substitute for the cream in the 1970's. It truly is sinfully delicious!"
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