Cinnamon Chocolate Angel Pie Recipe
Ingredients
| Egg whites | 2 | |
| White vinegar | 1/2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1/4 Teaspoon | |
| 1 pastry shell (9 inches), baked | ||
| Egg yolks | 2 (FILLING:) | |
| Water | 1/4 Cup (16 tbs) (FILLING:) | |
| Semi-sweet chocolate chocolate chips | 1 Cup (16 tbs) (FILLING:) | |
| Whipping cream | 1 Cup (16 tbs) (FILLING:) | |
| Sugar | 1/4 Cup (16 tbs) (FILLING:) | |
| Ground cinnamon | 1/4 Teaspoon (FILLING:) | |
Directions
In a mixing bowl, beat egg whites and vinegar on medium speed until foamy.
Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form.
Spread into the pastry shell.
Bake at 325° for 20-25 minutes or until meringue is lightly browned.
Cool.
For filling, whisk egg yolks and water in a saucepan.
Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and mixture is thickened (do not boil).
Cool.
Spread 3 tablespoons over meringue; set remainder aside.
In a mixing bowl, beat the cream, sugar and cinnamon until stiff peaks form.
Spread half over the chocolate layer.
Fold reserved chocolate mixture into remaining whipped cream; spread over top.
Chill for 6 hours or overnight.
Refrigerate any leftovers.
Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form.
Spread into the pastry shell.
Bake at 325° for 20-25 minutes or until meringue is lightly browned.
Cool.
For filling, whisk egg yolks and water in a saucepan.
Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and mixture is thickened (do not boil).
Cool.
Spread 3 tablespoons over meringue; set remainder aside.
In a mixing bowl, beat the cream, sugar and cinnamon until stiff peaks form.
Spread half over the chocolate layer.
Fold reserved chocolate mixture into remaining whipped cream; spread over top.
Chill for 6 hours or overnight.
Refrigerate any leftovers.
Chef
