- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 (4 ounce) bar German sweet chocolate
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Preheat oven to 300 degrees F (150 degrees C). Grease one 8-inch pie pan.
- Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan, forming a slight nest.
- Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
- While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
- Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.
05/22/2018
recipepes.com
German Chocolate Angel Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
