Category: Cakes/Pies

Low Fat Sweet Potato Pie with Pecan Crust

Low Fat Sweet Potato Pie with Pecan Crust

Randy Jackson’s Low Fat Sweet Potato Pie with Pecan Crust This Thanksgiving, don’t deny yourself sweet potato pie because that will set you up for a binge. Instead, try Jackson’s recipes.  

Meringue Pie Shell

Meringue Pie Shell

 Meringue Pie Shell

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
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Heavenly Angel Pie
Prep Time
4 hrs
 
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.

Spooky Halloween Vanilla Cupcakes

Spooky Halloween Vanilla Cupcakes

While I cannot take credit for these Spooky Halloween Cupcakes, I can take credit for my love of baking rubbing off on my step-son.  This past week he has baked up a storm! Baking cookies, cupcakes, all while decorating a Haunted House in the garage […]

Vanilla Raspberry Caramel Filled Cupcakes With Chocolate Frosting

Vanilla Raspberry Caramel Filled Cupcakes With Chocolate Frosting

      Well Football Sunday means something different for everyone in my house. The guys watch Football from the time they open their eyes in the  morning until they close them at night. It means for me Baking Day! I don’t like sports too […]