Velvet Angel Pie Recipe
Ingredients:
3 egg whites1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts
4 sq. (1 oz. each) semi sweet chocolate
1/4 c. strong black coffee
1 tsp. vanilla
1/2 pt. whipped cream
Cooking Directions:
Beat egg whites until foamy. Add cream of tartar and salt. Beat until almost stiff, but not dry. Gradually add sugar, beating until meringue forms stiff glossy peaks. Fold in vanilla and nuts. Spread over bottom and sides of well greased 9 inch pie pan making bottom 1/4 inch thick, sides 1 inch thick. Bake at 300 degrees for 1 hour. Cool in oven (turned off). It will crack and fall.FILLING:
4 sq. (1 oz. each) semi sweet chocolate1/4 c. strong black coffee1 tsp. vanilla1/2 pt. whipped cream
Melt chocolate with coffee in saucepan over low heat, stirring until blended. Cool. Stir in vanilla. Fold in whipped cream. Fill meringue shell. Refrigerate 12 hours or overnight.
Optional: Decorate with whipped cream or chocolate shavings.
Other Recipes you might like:
Polka-dot Angel Bars, Angel Food Candy, Chocolate Angel Pie, White Sauce, Chicken With White Sauce, Veloute Sauce (white Sauce Base)
