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German Chocolate Angel Pie II
German Chocolate Angel Pie II
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
330 minutes
Decadent German chocolate mousse in a crispy pecan meringue crust. Indulge in this irresistible pie!
Ingredients:
  • 3 egg whites
  • 0.125 teaspoon cream of tartar
  • 0.75 cup white sugar
  • 0.75 cup finely chopped pecans
  • 4 (1 ounce) squares German sweet chocolate, chopped
  • 3 tablespoons strong brewed coffee
  • 1 cup heavy cream
Instructions:
  • Preheat the oven to 275°F (135°C).
  • In a spacious glass or metal mixing bowl, whisk egg whites until foamy. Incorporate cream of tartar and salt, whisk until soft peaks form. Gradually add sugar and continue whisking until stiff peaks are formed. Gently fold in chopped nuts and 1 teaspoon of vanilla. Pour the meringue into a buttered 9-inch pie plate, spreading it over the bottom and up the sides to create a 1/2-inch edge. Bake in a preheated oven for 60 minutes. Let it cool before serving.
  • Melt the chocolate in a double boiler until smooth, then mix in the coffee until well combined.
  • In a large bowl, whip the cream until soft peaks form, then gently whisk in vanilla. Fold a third of the cream into the melted chocolate, followed by folding the chocolate mixture back into the whipped cream until fully combined. Move swiftly to avoid the chocolate from seizing. Spoon the mixture into the meringue shell and refrigerate for 2 hours to set.

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