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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
2 1/4 c. powdered sugar
2 1/ tsp. vanilla extract
1/2 c. cocoa
1 tsp. instant espresso powder
I tsp. hot water
2 c.whipping cream
2 T. milk
chocolate curls for garnish
Preheat oven to 300F.
Grease and flour 9-inch metal pie plate.
In a small bowl, with mixer at high speed, beat egg whites, salt, and cream of tartar until soft peaks form when beaters are lifted.
Sprinkle in 1 cup powdered sugar, 2 tablespoons at a time, beating until sugar has dissolved.
Add 1 teaspoon vanilla; continue to beat egg whites until stiff, glossy peaks form when beaters are lifted.
With narrow metal spatula, spread meringue evenly over bottom and against side of pie plate, making a high stand-up edge.
Bake meringue 1 hour. Turn off oven; leave meringue in oven 1 hour to dry.
Cool meringue completely in pie plate on wire rack.
Meanwhile, prepare filling. Sift cocoa with remaining 1 1/4 cups powdered sugar.
In cup, dissolve espresso powder in water.
In large bowl, with mixer at medium speed, beat heavy cream, espresso mixture, and remaining 1 1/2 teaspoons vanilla just until soft peaks form.
Reduce speed to low; gradually beat in cocoa mixture just until thoroughly blended and stiff peaks form (do not overbeat). Beat in milk.
Spoon chocolate cream into cooled meringue shell; with rubber spatula, smooth top.
If not serving pie right away, cover and refrigerate until ready to serve. Top with chocolate curls, if desired.
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CREAM PIE - CHOCOLATE ANGEL
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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
2 1/4 c. powdered sugar
2 1/ tsp. vanilla extract
1/2 c. cocoa
1 tsp. instant espresso powder
I tsp. hot water
2 c.whipping cream
2 T. milk
chocolate curls for garnish
Preheat oven to 300F.
Grease and flour 9-inch metal pie plate.
In a small bowl, with mixer at high speed, beat egg whites, salt, and cream of tartar until soft peaks form when beaters are lifted.
Sprinkle in 1 cup powdered sugar, 2 tablespoons at a time, beating until sugar has dissolved.
Add 1 teaspoon vanilla; continue to beat egg whites until stiff, glossy peaks form when beaters are lifted.
With narrow metal spatula, spread meringue evenly over bottom and against side of pie plate, making a high stand-up edge.
Bake meringue 1 hour. Turn off oven; leave meringue in oven 1 hour to dry.
Cool meringue completely in pie plate on wire rack.
Meanwhile, prepare filling. Sift cocoa with remaining 1 1/4 cups powdered sugar.
In cup, dissolve espresso powder in water.
In large bowl, with mixer at medium speed, beat heavy cream, espresso mixture, and remaining 1 1/2 teaspoons vanilla just until soft peaks form.
Reduce speed to low; gradually beat in cocoa mixture just until thoroughly blended and stiff peaks form (do not overbeat). Beat in milk.
Spoon chocolate cream into cooled meringue shell; with rubber spatula, smooth top.
If not serving pie right away, cover and refrigerate until ready to serve. Top with chocolate curls, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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