German Chocolate Angel Pie Recipes

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

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:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• n 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:

• heat oven to 275.
• generously butter 9 inch pie plate.
• beat egg whites and cream of tartar in small mixer bowl untill foamy.
• beat in sugar 1 tablespoon at a time; continue beeating until glossy. DO NOT UNDER BEAT.
• spoon into pie plate, pressing against side and bottom.
• bake 45 minute.
• Turn OFF oven. LEAVE CRUST IN OVEN 45 MIN WITH CLOSED DOOR. failure to do so will completely ruin the crust.
• remove from oven, finish cooling away from draft.
• Heat chocolate in hot water in sauce pan over low heat, stirring constantly, until melted.
• cool to room temp and stir in vanilla.
• beat 1 cup whipping cream in chilled bowl(any will do. get best results using the freezer)until stiff.
• fold in chocolate mixture.
• refrigerate 12 hours.
• spoon into pie shell.
• combine whipping cream and powdered sugar, beat until stiff.
• spread evenly over the pie.
• sprinkle chocolate shavings over whipped cream.
• serve and eat within 12 hours of completion for best taste.

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.