Photo: John Berendt's Favorite Angel Pie Recipe
Ingredients
- 4 egg whites, room temperature
- 1 1/3 cups sugar
- 2 teaspoons cornstarch
- 2 teaspoons white vinegar
- 3/4 teaspoon vanilla extract
Filling:
- 1 (2-ounce) square unsweetened chocolate
- 4 egg yolks
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons water
- 1 cup heavy cream, whipped
To finish:
- 1 cup heavy cream, whipped
- Chocolate shavings
Directions
Preheat oven to 450 degrees F.
Grease a 9-inch pie pan.
To make the meringue, beat egg whites with a hand held electric mixer until soft peaks form. In a separate bowl, mix the sugar and cornstarch together, then add 2 tablespoons at a time to the egg whites, beating well between each addition. After the third addition, add the white vinegar. Before the last addition, add the vanilla extract. Place into the pie shell and press against sides to form a pie crust. Place in oven and turn off oven heat. Leave pie in oven at least 3 hours.
For filling, melt chocolate in a bowl over a double boiler. In another bowl, beat the yolks, sugar, salt, and water thoroughly. Stir mixture into melted chocolate. Cook mixture over double boiler stirring constantly until very thick. Cool mixture completely. Fold chocolate mixture into whipped cream. Pour into cooled shell and chill overnight.
Top with remaining whipped cream and garnish with chocolate shavings.
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By kidflash2011_90...
Minneapolis, MN
on March 11, 2010
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I made this a couple years ago (I think it might have been when the recipe first came out! to surprise my mom and aunt when they got back from a trip.
They both ended up loving it (and I ended up making a second pie.
The trickiest part is the meringue crust. It does get sweet (but that was the second time, when I was less careful measuring the sugar. And baking it, one needs to be very careful with the temperature of the oven.
Otherwise, the chocolate is amazing (and definitely chill it enough in the refrigerator before adding top layer of whipped cream and serving. The lesson I learned with the second pie: ONLY add the whipped cream topping when you are ready to first serve the pie. Otherwise it 'wilts' (?.
By cpearson_6137113
Glendale, AZ
on March 16, 2007
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I was intrigued by the idea of a meringue "crust" but I ended up not really liking it. It is too fragile and it seemed like the amount of meringue was enough for two pies.
By maryebonney_5560602
sterling, VA
on February 25, 2007
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This makes a really unique chocolate cream pie. The meringue crust is beautiful, the filling like chocolate silk. I did not sweeten the whipped cream for the top of the pie, since meringue can be overly sweet for my taste, and it was a perfect balance. A really yummy pie!
Read all 11 reviews