Chocolate Angel Pie Recipe
Ingredients
1 package (1/4 pound) Baker's German's Sweet Chocolate
3 tablespoons water
2 egg yolks, beaten
1 cup whipping cream
1 tablespoon confectioners' sugar
1/4 teaspoon cinnamon
9 inch Coconut Meringue Shell
Directions
Place chocolate and water in saucepan over low heat.
Stir until chocolate is melted.
Remove from heat.
Gradually stir egg yolks into the chocolate mixture.
Continue cooking over low heat for one minute, stirring constantly.
Cool.
Combine whipping cream, sugar, and cinnamon in chilled bowl.
Beat until cream is stiff but still glossy.
(Do not overbeat.) Spread about 1 cup of cream in the bottom of meringue shell.
Fold remaining cream into the chocolate mixture and spread over cream in shell.
Chill several hours or overnight.
Garnish with additional whipped cream, if desired.
Stir until chocolate is melted.
Remove from heat.
Gradually stir egg yolks into the chocolate mixture.
Continue cooking over low heat for one minute, stirring constantly.
Cool.
Combine whipping cream, sugar, and cinnamon in chilled bowl.
Beat until cream is stiff but still glossy.
(Do not overbeat.) Spread about 1 cup of cream in the bottom of meringue shell.
Fold remaining cream into the chocolate mixture and spread over cream in shell.
Chill several hours or overnight.
Garnish with additional whipped cream, if desired.
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