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Angel Pie

2 min read

Author

Ina Marris

Recipe

Meringue Shell

MeasurementsIngredients
8Egg Whites
2 CupsSugar
Cooking Spray (PAM)

Filling

MeasurementsIngredients
1 pkgSemi-sweet Chocolate Chips
2 ptWhipping Cream

Instructions

Make Meringue Shells

  1. Preheat oven to ().
  2. Spray two 9-inch pie pans generously with cooking spray.
  3. Ensure your mixing bowl and beaters are completely clean and free of grease.
  4. In the large bowl, beat the 8 egg whites with an electric mixer on high speed until foamy.
  5. Gradually add the 2 cups of sugar, about 1-2 tablespoons at a time, while continuing to beat on high speed.
  6. Continue beating until the meringue is very stiff and glossy, and the sugar is completely dissolved (test by rubbing a small amount between your fingers; it should feel smooth, not gritty).
  7. Divide the stiff meringue evenly between the two prepared pie pans.
  8. Carefully spread the meringue to cover the bottom and push it up the sides of each pan to form a shell. Build up the edges slightly higher than the center.
  9. Place both pans in the preheated oven and bake for 1 hour.
  10. After 1 hour, turn the oven heat off. Leave the meringue shells inside the closed oven to cool completely (this prevents cracking and can take several hours or overnight). Do not open the oven door during this cooling period.

Prepare Filling Components

  1. Once the meringue shells are completely cool, carefully remove them from the oven. Handle gently as they are delicate.
  2. Melt the semi-sweet chocolate chips using a double boiler or microwave (following package directions). Allow the melted chocolate to cool completely to room temperature.
  3. In a chilled bowl, whip the 2 pints of whipping cream with an electric mixer until stiff peaks form.

Assemble the Pies

  1. Carefully spread the cooled, melted chocolate evenly over the bottom surface inside each cooled meringue shell.
  2. Top the chocolate layer in each shell with the freshly whipped cream, piling it high and spreading it attractively. (Alternatively, Dream Whip prepared according to package directions can be used instead of fresh whipping cream).
  3. Refrigerate the finished pies for at least 2-4 hours, or until the filling is well chilled and set, before slicing and serving. Keep refrigerated.

Note

Makes 2 Pies

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