Chocolate angel pie

Yield: 6 servings

Measure Ingredient
4 \N Egg whites
¼ teaspoon Cream of tartar
¼ teaspoon Salt
1 cup Sugar
1 teaspoon Vanilla extract
\N \N Chocolate chantilly (recipe follows)

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:25

1. Preheat oven to 275°F. In a medium bowl, beat egg whites with cream of tartar and salt with an electric mixer on medium until stiff peaks form. Turn mixer to high and gradually beat in sugar. Add vanilla and beat until glossy, stiff peaks form.

2. Spread meringue in a greased 9-inch pie pan, building up sides.

Bake 60 to 70 mins, until meringue is cream colored. Turn oven off; leave in oven with door ajar 1 hour. Remove from oven and let cool to room temperature.

3. When shell is cool, fill with Chocolate Chantilly. Refrigerate until chilled, 2 to 3 hours.

NOTES : Classic ---light and easy. Use up extra egg whites to make this

shell. The Chantilly filling is a rich mousse chocolate, made without eggs.

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