Heavenly Angel Pie With Meringue Crust

Heavenly Angel Pie With Meringue Crust

Heavenly Angel Pie With Meringue Crust

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Meringue Pie Crust

Prepare meringue pie shell

angel pie

Combine chocolate, water, egg yolks, sugar and salt in a double boiler over hot but not boiling water. Stirring constantly, cook until chocolate melts and mixture is tick and mounds when dropped from spoon (about 5 minutes). Remove from heat and set aside.

In a large mixing bowl, on medium speed; beat heavy cream and vanilla extract until soft peaks form

angel pie

Gently fold chocolate mixture into whipped cream mixture with wire whisk. Spoon into meringue shell and refrigerate at least 4 hours before serving.

angel pie

I took my left over marshmallow fluff and piped it around the edges and sprinkled cocoa powder just to make it look pretty ( and so I didn’t waste any of the marshmallow fluff )

Angel Pie


NEVER MISS ANOTHER RECIPE

angel pie
Print
Heavenly Angel Pie
Prep Time
4 hr
 
Course: Desserts
Servings: 12 servings
Ingredients
  • 1 meringue pie shell
  • 2 squares unsweetened chocolate
  • 3 tablespoons water
  • 3 large egg yolks
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
Instructions
  1. Combine chocolate, water, egg yolks, sugar and salt in a double boiler over hot but not boiling water

  2. Stirring constantly, cook until chocolate melts and mixture is tick and mounds when dropped from spoon (about 5 minutes)

  3. Remove from heat and set aside.

  4. In a large mixing bowl, on medium speed; beat heavy cream and vanilla extract until soft peaks form

  5. Gently fold chocolate mixture into whipped cream mixture with wire whisk.

  6. Spoon into meringue shell and refrigerate at least 4 hours before serving.



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