German Chocolate Angel Pie II
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME5 hrs 30 mins
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SERVING8 People
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VIEWS18
Indulge in a slice of heaven with this sinfully delicious pie. The unique meringue crust, studded with pecans, perfectly complements the rich chocolate filling. A true showstopper!
Ingridients
Nutrition
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Carbohydrate30 g
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Cholesterol41 mg
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Fiber2 g
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Protein4 g
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Saturated Fat10 g
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Sodium35 mg
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Sugar27 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 275 degrees F (135 degrees C). (5 minutes)
02
StepIn a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. (20 minutes)
03
StepBake in preheated oven for 60 minutes. Cool completely on a wire rack. (60 minutes)
04
StepIn the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee. (10 minutes)
05
StepIn a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. (15 minutes)
06
StepSpoon chocolate mixture into meringue shell. Chill for at least 2 hours in the refrigerator before serving. (120 minutes)
Deshawn Turner
May 21, 2025Absolutely divine! The meringue was perfectly crisp and the chocolate filling was so decadent.
Shanel Tromp
Apr 27, 2025I was a bit intimidated by the meringue, but the instructions were clear and it turned out perfectly.
Connie Kessler
Apr 27, 2025This pie is a showstopper! Everyone raved about it.