Chocolate Angel Pie

Bake the meringue shell at least an hour before you prepare the filling, or the night before.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes


Meringue Shell



Meringue Shell

  1. Heat the oven to 250 F.
  2. Beat egg whites with salt and cream of tartar until foamy. Gradually add sugar; continue beating until mixture forms stiff shiny peaks, about 10 minutes. Add vanilla and chopped pecans.
  3. Spread over bottom and sides of an 8-inch pie plate.
  4. Bake for 40 minutes; turn off heat and cool in oven for at least 1 hour, or overnight.
  1. Combine chocolate and water in saucepan; heat over low heat, stirring constantly, until melted and smooth. Cool until thickened; add vanilla. Prepare whipped topping mix as directed on package. Fold chocolate mixture into the whipped topping.
  2. Spoon into the prepared meringue shell.
  3. Chill for 2 hours before serving.

Related Chocolate Pie Recipes
Amaretto Chocolate Pie Recipe
German Chocolate Icebox Pie

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