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Cinnamon Chocolate Angel Pie Recipe
|White vinegar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|9 inch pastry shell||1 , baked|
|Water||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate chips||6 Ounce (1 Cup)|
|Whipping cream||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Calories 571 Calories from Fat 292
% Daily Value*
Total Fat 33 g50.9%
Saturated Fat 17.7 g88.3%
Trans Fat 0 g
Cholesterol 116.9 mg
Sodium 254 mg10.6%
Total Carbohydrates 61 g20.4%
Dietary Fiber 0.11 g0.44%
Sugars 38.9 g
Protein 4 g8.6%
Vitamin A 1.5% Vitamin C 0.01%
Calcium 3.2% Iron 0.91%
*Based on a 2000 Calorie diet
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.
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).
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.