German Chocolate Angel Pie I

A lovely pecan meringue nest forms the crust for this pie, which is filled with chocolate whipped cream. Top with sliced strawberries, raspberries, or simply cover the pie with chocolate shavings.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 275 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ cup chopped pecans
• 2 egg whites
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ⅛ teaspoon cream of tartar
• 3 tablespoons water
• 1 cup heavy whipping cream
• 1 (4 ounce) bar German sweet chocolate

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Grease one 8-inch pie pan.

Step 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.

Step 3

Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.

Step 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.

Step 5

Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.