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by on March 31st, 2010

Chocolate Angel Pie

One terrific pie and you will have angelic thoughts while eating it.

It seems like all I’m doing for this blog is desserts. I do promise to get back to some real food soon. This is another recipe that I was teaching at a technique class recently. As usual, I’m suppose to be teaching pie crust class (kind of boring) so I decided to teach one pie crust and instead of the cookie crust I was suppose to make (and who doesn’t know how to make a graham cracker crust anyway), I decided to do this recipe that my sister and I have shared for years. The pie’s crust is made with a secret ingredient — saltine crackers.

Delicious looking, huh.

My twin sister and I have put together two cookbooks. One, Double Delight (oh yeah, we are twins) and the other, Two Peas In A Pod. We put both our recipes for an ANGEL pie in our last book. Both recipes had meringue crust make with, of all things, saltine crackers and nuts. Her recipe has a filling of whipping cream and cocoa and mine has whipping cream with melted German Sweet Chocolate folded into the cream. Both are delicious but I have settled on the German Chocolate version. This pie is so rich that you can easily get 10 slices from one pie unless you are a chocolataholic and then maybe you could just eat the whole pie.

When I serve this I normally make little chocolate squizzles (is that really a word?) on wax paper and then chill these and when the pie is plated a chocolate squizzle is inserted in top of the pie.

It’s really hard to go wrong with anything chocolate.

Pretty simply ingredients — sugar, eggs, pecans, chocolate, cream, and oh yeah, SALTINES.

Give the crackers a whirl in the food processor.

Until you get a fine crumbs. Mix with baking powder and set aside.

The whites are beaten and sugar addedthen the crumbs, nuts and vanilla get folded in.

The shell has been baked and now it needs to cool completely before adding the topping.

The cream is whipped and then the cooled, melted chocolate is folded in and put on top of the cooled meringue crust.

You can decorate with chocolate squiggles, chocolate strawberries or chocolate curls.

Now cut a slice and sit back and enjoy.

Chocolate Angel Pie

20 saltine crackers (about 3/4 c. crumbs)
1 1/4 tsp. baking powder
4 egg whites
1 1/4 c. sugar
1 tsp. vanilla extract or vanilla bean paste
1 c. chopped pecans
1 German Sweet Chocolate Bar (6 oz.)
3 Tbsp. water
1 tsp. vanilla extract or vanilla bean paste
1 c. whipping cream, whipped (1 1/2 cups will give you an even bigger topping)

Whirl the crackers for a few times in a blender or food processor to make fine crumbs. Mix in the baking powder and set aside. Beat egg whites until stiff, but not dry. Gradually add 1 1/4 cup sugar, a little at a time, beating until stiff. Gently fold in 1 teaspoon vanilla, nuts and crumbs; mix well. Pour into a greased pie plate. Using a spatula, make the edges a little taller than the middle. Bake at 350° for about 30 minutes or until golden brown and firm. Let cool.

Melt the German chocolate and water over low heat or in microwave. Cool until thick. Add 1 teaspoon vanilla and then fold the cooled chocolate into the whipped cream. Pile the chocolate mixture into the cooled meringue shell. Chill for 2 hours. Garnish with chocolate curls, chocolate leaves or chocolate dipped strawberries.




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