Это предварительный просмотр рецепта "Chocolate Angel Pie".

Рецепт Chocolate Angel Pie
by Robyn Savoie

Chocolate Angel Pie

Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the light airy meringue shell.

Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: США American
Приготовление: Порций: 8

Ингредиенты

  • Meringue Crust:
  • 3 Large Egg Whites
  • 1/4 Tsp. Salt
  • 1/8 Tsp. Cream of Tartar (Spice)
  • 1/2 Cup Granulated Sugar
  • 1/2 Tsp. Vanilla Extract
  • 1/2 Cup Pecans, Toasted and Minced
  • Chocolate Filling:
  • 1 Cup Semi-Sweet Chocolate Bits
  • 3 Tbsp. Water
  • 1 Cup Heaving Cream
  • 1 Tsp. Vanilla Extract
  • Garnish Ideas:
  • Chocolate Syrup, For Drizzling
  • 1 Dollop Freshly Whipped Cream
  • White Chocolate Shavings
  • Powdered Sugar, For Dusting
  • Chocolate Leaves, White or Dark Chocolate
  • Additional Roasted Chopped Pecans

Инструкции

1. Heat oven to 300°F. Spray 9-Inch pie pan with non-stick cooking spray.
Prepare Crust:
2. In large bowl, beat egg whites at medium speed until stiff peaks form. Beat in salt and cream of tartar. Add sugar, 2 tablespoons at a time. Gently fold in 1/2 teaspoon vanilla and pecans. Spread mixture evenly into pan.
3. Bake 50 - 55 minutes or until lightly browned. Cool completely on wire rack.
Prepare Filling:
4. In medium saucepan, melt chocolate and water over low heat, stirring constantly. Remove from heat; cool completely.
5. Whip cream and 1 teaspoon vanilla at medium-high speed until soft peaks form. Gently fold cream into chocolate. Spoon mixture into pie crust. Refrigerate 2 hours before serving. Store in refrigerator.
6. Garnish before serving.
Cook's Tip:
7. Make It A Mocha! Just add 3 tablespoons Strong Brewed Coffee that has been chilled, to the filling.