Chocolate Angel Pie
Submitted by Klink
Chocolate angel pie with a crisp meringue shell filled with silky chocolate mousse and topped with sweetened whipped cream and chocolate curls. A retro showstopper that’s naturally gluten-free.
YIELD
8 servingsPREP
25 minCOOK
1 hrsREADY
6 hrsThis vintage dessert deserves a serious comeback. A crisp, nutty meringue shell baked low and slow becomes the vessel for a rich chocolate mousse filling, then gets crowned with billowy whipped cream and chocolate curls.
The meringue shatters when you press your fork through it, giving way to that cool, silky chocolate center. The contrast of textures is what makes this pie absolutely unforgettable.
And here’s a bonus: since the shell is made from egg whites and the filling has no flour, the whole thing is naturally gluten-free.
Pro Tips
- Build the meringue sides as high as possible; they’ll shrink a little during baking. If they sag after 10 minutes, gently push them back into place
- Let the shell cool inside the turned-off oven for 30 minutes so it doesn’t crack from sudden temperature change
- Cool the chocolate filling completely before folding in the whipped cream, or it will melt and deflate
- Make chocolate curls by scraping a bar of chocolate with a vegetable peeler; chill the bar first for the cleanest curls
Ingredients
Directions
Preheat oven to 275F. Meringue Shell: Beat the egg whites, salt and cream of tartar together in the large bowl of an electric mixer until soft peaks form. Slowly beat in the sugar. Beat until meringue is very stiff. Beat in the vanilla. Grease a 9-inch glass pie pan. Spread the meringue over the bottom and sides, building up the sides as high as possible. Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after 10 minutes, the sides start to sag, gently push back into place.) Turn off the oven and let the shell cool in the oven for 30 minutes. Cool completely on a wire rack.
Filling: Melt the chocolate in the top of a double boiler over hot water. Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1cup cream until stiff and fold into the cooled chocolate mixture. Spread evenly in the meringue shell. Refrigerate 4 hours. Before serving, beat the remaining cream with the confectioners’ sugar until stiff. Spread over top of pie. Decorate with chocolate curls. Note: To make chocolate curls, scrape a bar of chocolate with a vegetable peeler
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