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Chocolate Angel Pie has a meringue crust filled with chocolate cream and topped with a whipped cream cloud.
I took my favorite dessert of all time, and I mean of all times, and made a chocolate version. The original recipe is Lemon Angel Pie and I’ve been making it for over thirty years. 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. If you’ve never made a meringue crust before, don’t let that scare you off. 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.
Ingredients Needed
- Egg Whites
- Sugar
- Heavy Whipping Cream
- Semisweet Chocolate Chips
- Vanilla Extract
- Cream of Tartar
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.
- Bake at 300 degrees F until lightly golden brown and puffy, about 45-60 minutes.
- 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.
- Spread remaining whipped cream over top of pie.
- Garnish with grated chocolate if desired.
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
- 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.
- Chill your mixing bowl before making your meringue crust to help get a fluffier meringue
- If your egg whites don’t set up, don’t worry, even if they are runny the crust will still work!
- Don’t sweeten the whipped cream on top, this pie has plenty of sweet.
- 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:
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Chocolate Angel Pie
Ingredients
Meringue Crust
- 4 whites
- 1 cup sugar
- ¼ 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:
Brenda Radtke says
How do you store this and how many days ahead can I make it
Leigh Anne Wilkes says
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.
Kat says
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!
Leigh Anne Wilkes says
I am so glad it was a hit and you loved it!