Chocolate Angel Pie
Ingredients
4 eggs
1 cup sugar
1/4 cup
cornstarch
2-1/2 cups half-and-half, light cream, or whole milk
3
ounces unsweetened chocolate, chopped
1 tablespoon butter or margarine
2-1/2 teaspoons vanilla
1/2 teaspoon cream of tartar
1/2 cup
sugar
Baked 9-inch pastry shell
Directions
1. Preheat oven to
325 degrees F. Separate egg yolks from whites; set whites aside for
meringue. Place yolks in a small bowl; set aside.
2. For filling, in a
medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in
half-and-half and chocolate. Cook and stir over medium-high heat until
thickened and bubbly; reduce heat. Cook and stir for 2 minutes more.
Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk
mixture to hot mixture in saucepan.
3. Bring to a gentle boil; reduce
heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and
1-1/2 teaspoons of the vanilla. Cover and keep filling warm.
4. For
meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon
vanilla, and cream of tartar. Beat with an electric mixer on medium speed
about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup
sugar, 1 tablespoon at a time, beating on high speed for five minutes more
or until mixture forms stiff, glossy peaks (tips stand straight) and sugar
dissolves.
5. Pour warm filling into baked pastry shell. Spread meringue
over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack
for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.
Makes 8 servings
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