Description
Aunt Hen’s Chocolate Angel Pie is a delightful dessert featuring a crispy almond meringue shell filled with a luscious chocolate cream. This airy pie combines the lightness of whipped egg whites and almonds with rich dark chocolate and whipped cream, making it a perfect treat for special occasions or any time you crave a heavenly chocolate dessert.
Ingredients
Meringue Shell
- 2 egg whites, at room temperature
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 cup sliced almonds
- 1/2 teaspoon vanilla extract
Chocolate Filling
- 4 ounces dark chocolate
- 3 tablespoons hot water
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the meringue shell.
- Beat Egg Whites: In a mixing bowl, beat the egg whites with an electric mixer until they become foamy. Add salt and cream of tartar, continuing to beat until soft peaks form, which ensures volume and stability in the meringue.
- Add Sugar and Almonds: Gradually add the sugar, one tablespoon at a time, beating continuously until stiff peaks form. Gently fold in the sliced almonds and 1/2 teaspoon vanilla extract to incorporate without deflating the meringue.
- Form and Bake Meringue Shell: Transfer the meringue mixture into a lightly greased 8-inch pie plate. Using a spoon, create a nest by building up the meringue along the sides to form a thick shell. Bake in the preheated oven for 55 minutes at 300°F, then cool on a wire rack to set.
- Melt Chocolate: In a small saucepan or double boiler, melt the dark chocolate over moderate heat, stirring until smooth. Add hot water and 1 teaspoon vanilla extract, blending thoroughly. Set aside to cool completely.
- Whip Cream and Combine: Beat the heavy cream in a mixing bowl until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream, creating a rich and creamy filling.
- Fill Meringue Shell: Spoon the chocolate cream mixture into the cooled meringue shell, spreading evenly.
- Garnish and Serve: Optionally, garnish the pie with chocolate curls or shavings. Serve immediately and enjoy this light yet indulgent dessert.
Notes
- Use room temperature egg whites for better volume when beating the meringue.
- Be careful folding in almonds and vanilla to keep the meringue airy.
- The pie is best served the same day but can be kept refrigerated for up to 1 day.
- For a sweeter filling, adjust the sugar when melting chocolate or in the whipped cream.
- To make chocolate curls for garnish, use a vegetable peeler on a chocolate bar.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
