Angel Pie Recipe
Ingredients
| Crust | ||
| Egg whites | 4 | |
| Cream of tartar | 1/4 Teaspoon | |
| Granulated Sugar | 3 Teaspoon | |
| 4 eggyolks | ||
| Granulated Sugar | 3 Teaspoon (Filling) | |
| Baking Chocolate | 1 Ounce, melted (Filling) | |
| Salt | 1 Dash (Filling) | |
| 1 cup low-calorie | ||
| Whipped topping | ||
Directions
Beat egg whites until frothy; add cream of tartar and sugar replacement.
Beat until stiff.
Line a 9 inch (23 cm) pie pan with meringue mixture.
Bake at 275°F (135°C) for 45 minutes.
Beat egg yolks in top of double boiler; add sugar replacement, baking chocolate and salt.
Cook and stir until thick, about 10 minutes.
Cool.
Fold in whipped topping.
Pour mixture into angel shell.
Beat until stiff.
Line a 9 inch (23 cm) pie pan with meringue mixture.
Bake at 275°F (135°C) for 45 minutes.
Beat egg yolks in top of double boiler; add sugar replacement, baking chocolate and salt.
Cook and stir until thick, about 10 minutes.
Cool.
Fold in whipped topping.
Pour mixture into angel shell.
Chef
