Go Back

Print

Chocolate Angel Pie

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.