Chocolate Angel Pie
Indulge in the heavenly decadence of Chocolate Angel Pie, a show-stopping dessert that perfectly balances light and airy textures with rich, velvety decadence. This vintage-inspired recipe features a crisp, cloud-like meringue crust as its base, filled with a luscious chocolate mousse that's both silky and irresistibly creamy. Topped with a layer of freshly whipped cream and a sprinkle of delicate chocolate shavings, this pie is as visually stunning as it is delicious. Perfect for special occasions or a treat-yourself moment, this gluten-free dessert is sure to impress family and friends alike. With its divine combination of flavors and textures, Chocolate Angel Pie is a must-try for any chocolate lover. Serve it chilled for the ultimate sweet finale!
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Recipe Information
Ingredients
- 4 large Egg whites
- 0.25 teaspoons Cream of tartar
- 1 cups Granulated sugar
- 6 ounces Semi-sweet chocolate
- 0.5 cups Water
- 4 large Egg yolks
- 0.5 cups Granulated sugar (for filling)
- 1 teaspoons Vanilla extract
- 1.5 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 275°F (135°C). Line a 9-inch pie pan with parchment paper.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add 1 cup of granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Spread the meringue evenly into the prepared pie pan, shaping it to form a crust with raised edges.
Bake the meringue crust for 50-60 minutes or until it is firm and dry. Turn off the oven and allow the crust to cool completely inside with the oven door slightly ajar.
While the crust cools, make the chocolate filling. Melt the semi-sweet chocolate and water together in a heatproof bowl set over a pot of simmering water (double boiler method), stirring until smooth. Remove from heat.
In a mixing bowl, whisk the egg yolks and 1/2 cup of granulated sugar until creamy. Slowly add the melted chocolate mixture, whisking constantly to combine.
Place the chocolate mixture back into the double boiler and cook for 5-7 minutes, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract. Let it cool to room temperature.
Whip 1 cup of heavy whipping cream in a chilled bowl until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until smooth and fluffy.
Spoon the chocolate filling into the cooled meringue crust, spreading it evenly. Refrigerate for at least 2 hours or until firm.
Before serving, whip the remaining 1/2 cup of heavy whipping cream with the powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chocolate filling.
Garnish with chocolate shavings, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 404.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 234 mg | 18% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1345 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
