Chocolate And Meringue Angel Pie Recipes

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Crust: Beat Egg whites, salt, cream of tarter until foamy. Then add sugar gradually beating until very stiff. Be patient, this takes awhile. Fold in nuts and 1 teaspoon of vanilla. Spread into 8" greased pie pan, building up the sides. Bake at 300 degrees for 50-55 minutes.
• 3. Chocolate Filling: Melt chocolate with 3 tablespoons of water in metal bowl over pan with water on low heat stirring constantly. Cool until thickened. Then add 1 teaspoon of vanilla.
• 4. Whip heavy whipping cream. Fold in cooled chocolate mixture. Pile into cooled meringue crust. Chill for 2 hours. ENJOY!

Steps:

• 1. MERINGUE SHELL: Put rack in middle of oven. Preheat oven to 225-250. Lightly coat a baking sheet with nonstick spray. Line with wax paper; spray paper, invert a 9" round cake pan or plate in middle of paper and draw outline of pan using a toothpick.
• 2. SHELL: Beat egg whites in a large bowl with mixer on medium speed until foamy. Add cream of tartar, vanilla and salt; increase speed to medium-high and beat just until whites form soft peaks when beaters are lifted. Beat in sugar, about 1 TBSP at a time, beating just until stiff glossy peaks form when beaters are lifted. Spread meringue with a rubber spatula in outlined circle, scooping sides up to form a rim about 1 1/2 " high. Bake 1 hour 20 minutes until meringue is dry to the touch. Turn oven off; leave meringue in oven for 2 additional hours. Peel off paper.
• 3. ANGEL PIE: Chill bowl and beaters you'll be using for whipping cream. Heat chocolate and water in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Whisk in vanilla. Transfer to a large bowl.
• 4. Beat cream in a large deep bowl with mixer on medium-high speed just until soft peaks form when beaters are lifted. Fold about 1/3 of whipped cream into chocolate mixture until blended. Fold in remaining cream in 2 additions. Transfer filling to shell; smooth top with spatula. Chill until ready to serve.
• 5. TO SERVE: If using berries, arrange berries on top of filling. Dust with confectioners' sugar or cocoa.
• 6. Note: You can make the meringue shell and put anything you want in it such as, fruit or lemon curd.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
• In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.

Steps:

• Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool.
• Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
• Turn into shell & chill 3-4 hours.
• Before serving, whip final cup of cream & add vanilla & sugar. Top pie.

Steps:

• Preheat oven to 250 degrees F ( 120 degrees C).
• Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
• Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
• Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

Steps:

• Beat egg whites, vinegar, salt and first 1/4 teaspoon cinnamon until soft peaks form.
• Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean.
• Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step.
• Combine 1/4 cup of sugar, 1/4 tsp cinnamon and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer.
• Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top.
• Chill for at least 2 hours.