Cinnamon Chocolate Angel Pie |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition. Ingredients:
2 egg whites |
1/2 teaspoon white vinegar |
1/2 cup sugar |
1/8 to 1/4 teaspoon ground cinnamon |
1 pastry shell (9 inches), baked |
filling: |
2 egg yolks |
1/4 cup water |
1 cup (6 ounces) semisweet chocolate chips |
1 cup heavy whipping cream |
1/4 cup sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or until meringue is lightly browned. Cool.
2. For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and coats the back of a metal spoon (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside.
3. In a large bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate left overs. Yield: 8-10 servings.
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