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The Washington Post

Chocolate Angel Pie

Chocolate Angel Pie 8.000
Apr 12, 2000

Stefanie Berry's family enjoys the filling in this recipe so much that they generally double the amount, as is done here. It can be served on its own as a chocolate mousse.

If you don't want to serve dairy on Passover, you could make individual meringue shells using this recipe, fill them with fresh fruit and drizzle with raspberry sauce.


Servings: 8 - 10
Ingredients
  • For the meringue shell:
  • Nonstick vegetable spray oil
  • 4 eggs, whites only
  • 1/4 teaspoon cream of tartar (optional)
  • 1 cup sugar
  • For the filling:
  • 12 ounces package chocolate chips
  • 4 eggs, whites only
  • 8 eggs, yolks only
  • 2 cups heavy (whipping) cream
  • 2 teaspoons vanilla extract
  • 2 ounces bittersweet chocolate, shaved into curls or grated

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Directions

Preheat the oven to 300 degrees. Spray a 10-inch pie plate with the nonstick spray.

For the meringue: In a large bowl with an electric mixer on medium speed, beat the egg whites and cream of tartar, if using, until soft peaks form and the meringue is stiff but not dry. Gradually add the sugar, beating constantly, and continue to beat until the meringue is smooth and glossy.

Spread the meringue in the prepared pie plate, smoothing it evenly over the bottom. Bake the meringue in the preheated oven for 1 hour. Set the meringue aside to cool (may store overnight at room temperature).

For the filling: In the top of a double boiler or in a small saucepan set over simmering water, melt the chocolate chips. Set aside to cool slightly.

Meanwhile, in a medium bowl with an electric mixer on medium speed, beat the egg whites until stiff peaks form. Set aside.

In a large bowl using an electric mixer on medium speed, beat the egg yolks together with the melted chocolate until well combined. Set aside to cool slightly.

In a medium bowl using an electric mixer on medium speed, beat 1 cup of the cream until stiff peaks form. Set aside.

Fold the beaten egg whites and vanilla into the chocolate mixture. Then fold the whipped cream into the chocolate mixture, cover with plastic wrap and refrigerate until chilled, about 3 hours (may refrigerate overnight).

To serve, spread the chilled filling into the meringue shell.

In a medium bowl using an electric mixer on medium speed, whip the remaining 1 cup cream until stiff peaks form. Set aside.

Sprinkle the pie with the chocolate. Cut into slices and serve with a dollop of the reserved whipped cream.

* Note: Uncooked eggs may be contaminated with salmonella and should be avoided by young children, the elderly and anyone with immune system deficiencies.


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Recipe Source

Adapted from "Thoughts for Buffets" (Houghton Mifflin, out of print) by Stefanie Berry.

Tested by Stefanie Berry.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 618


% Daily Values*

Total Fat: 43g 66%

Saturated Fat: 24g 120%

Cholesterol: 295mg 98%

Sodium: 90mg 4%

Total Carbohydrates: 57g 19%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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