Chocolate Angel Strata Pie |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 4 |
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Rich, creamy, unique chocolate pie with a hint of cinnamon. Also a bit tricky because of the meringue, therefore not a beginners recipe. A legacy of my grandmother and a family tradition at Christmas and Thanksgiving. Make sure the eggs are separated well and all the directions are followed to the letter. Ingredients:
2 large eggs, separated |
1/2 teaspoon vinegar |
1/4 teaspoon salt |
1/4 teaspoon cinnamon |
1/2 cup sugar |
1 cup chocolate chips |
1/4 cup water |
1 cup whipping cream |
1/4 cup sugar |
1/4 teaspoon cinnamon |
1 baked pie crust |
Directions:
1. Beat egg whites, vinegar, salt and first 1/4 teaspoon cinnamon until soft peaks form.
2. Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean.
3. Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step.
4. Combine 1/4 cup of sugar, 1/4 tsp cinnamon and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer.
5. Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top.
6. Chill for at least 2 hours.
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