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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Pie / Chocolate Angel Pie

Chocolate Angel Pie

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By: Leigh Anne WilkesPosted: 4/12/21Updated: 6/12/24

This post may contain affiliate links. Please see disclosure policy here.

Chocolate Angel Pie is a bite of heaven on your fork!

Chocolate Angel Pie has a meringue crust filled with chocolate cream and topped with a whipped cream cloud.

Chocolate Angel Pie

I took my favorite dessert of all time, and I mean of all times, and made a chocolate version. Β The original recipe is Lemon Angel Pie and I’ve been making it for over thirty years. Β The lemon version is pretty much heaven on a plate but I have to admit this new chocolate version is a close second.

This pie starts with a meringue crust base. Β If you’ve never made a meringue crust before, don’t let that scare you off. Β It is so easy and it is pretty much fool proof. The filling is a combination of chocolate cream and whipped cream. It tastes like heaven and will melt in your mouth.

Chocolate Angel Pie

Ingredients Needed

  • Egg Whites
  • Sugar
  • Heavy Whipping Cream
  • Semisweet Chocolate Chips
  • Vanilla Extract
  • Cream of Tartar
Chocolate Angel Pie

How to Make Chocolate Angel Pie

  • Beat egg whites until white and fluffy.
  • Add in sugar gradually, followed by cream of tartar.
  • Beat egg whites until stiff, but not dry.
  • Spread meringue into buttered 9″ deep dish glass pie dish, making sure to press it up against the sides of the dish.
Chocolate Angel Pie Meringue Crust
  • Bake at 300 degrees F until lightly golden brown and puffy, about 45-60 minutes.
chocolate angel pie
  • Cool
  • Melt chocolate in a small heavy saucepan, stirring until smooth.
  • Cool to room temperature
  • Whip cream and vanilla together.
  • Fold half of the whipped cream into the melted chocolate.
  • Pour chocolate mixture into cooled meringue crust.
Chocolate Angel Pie
  • Spread remaining whipped cream over top of pie.
  • Garnish with grated chocolate if desired.
Chocolate Angel Pie

The filling is a combination of  chocolate, vanilla and cream.   It is them combined with some whipped cream and poured into the meringue crust.

Tips

  1. Grease your 9 ” glass pie dish and then give it a dusting of cornstarch to make it easier to remove your slice of pie from the dish.
  2. Chill your mixing bowl before making your meringue crust to help get a fluffier meringue
  3. If your egg whites don’t set up, don’t worry, even if they are runny the crust will still work!
  4. Don’t sweeten the whipped cream on top, this pie has plenty of sweet.
  5. Make this dessert the night before to give it time to set or chill it in the fridge for at least two hours before serving.

Check out more of my delicious chocolate desserts:

  • Chocolate Chip Cookie Pie
  • Chocolate Meringue Pie
  • The Best Chocolate Cake

Be sure and follow me over onΒ You TubeΒ for weekly cooking demos.

4.84 from 18 votes
Chocolate Angel Pie

Chocolate Angel Pie

Recipe From: Leigh Anne Wilkes
Heavenly chocolate cream pie with a meringue crust.
serves: 8 servings
Prep:20 minutes minutes
Cook:50 minutes minutes
0 minutes minutes
Total:1 hour hour 10 minutes minutes
Rate Recipe

Ingredients

Meringue Crust

  • 4 whites
  • 1 cup sugar
  • ΒΌ tsp. cream of tartar

Chocolate Filling

  • 1 cup semisweet chocolate chips
  • 1 tsp vanilla
  • 3 cups heavy whipping cream divided

Instructions

Meringue Crust

  • Beat egg whites until white and fluffy.
  • Add in sugar gradually and cream of tartar.
  • Beat until stiff but not dry (it’s o.k if this doesn’t happen)
  • Pour into a buttered 9″ deep dish glass pie dish and press up against the sides
  • Bake meringue crust at 300 degrees for 45-60 minutes.
  • Cool.

Chocolate Filling

  • Melt chocolate in a small heavy saucepan or microwave; stir until smooth.
  • Cool to room temperature
  • Whip cream and vanilla together, reserve half of it for the top of pie and fold the other half into the chocolate mixture.
  • Pour chocolate into cooled meringue crust.
  • Top with remaining whipped cream.
  • Garnish with grated chocolate if desired.

Nutrition Facts:

Calories: 545kcal (27%) Carbohydrates: 40g (13%) Protein: 5g (10%) Fat: 42g (65%) Saturated Fat: 26g (163%) Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 124mg (41%) Sodium: 61mg (3%) Potassium: 246mg (7%) Fiber: 2g (8%) Sugar: 33g (37%) Vitamin A: 1323IU (26%) Vitamin C: 1mg (1%) Calcium: 73mg (7%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Chocolate Angel Pie
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4.84 from 18 votes (17 ratings without comment)

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  1. Brenda Radtke says

    Posted on 12/6 at 7:10 pm

    How do you store this and how many days ahead can I make it

    Reply
    • Leigh Anne Wilkes says

      Posted on 12/7 at 7:40 am

      I make it the day before serving, it will last 2-3 days in the fridge. The moisture in the fridge can effect the texture of the meringue crust.

      Reply
  2. Kat says

    Posted on 11/25 at 7:29 am

    I made this for Thanksgiving and it was a huge hit! It was so delicious, and stunningly beautiful. It was also so easy to make! This will definitely appear on my table again! Thanks for the great recipe!

    Reply
    • Leigh Anne Wilkes says

      Posted on 11/26 at 6:16 am

      I am so glad it was a hit and you loved it!

      Reply
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