German Chocolate Angel Pie I
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Cream Of Tartar1 cup
White Sugar1 tsp
Vanilla Extract1 cup
Pecan (chopped)3 tbsps
Water1 cup
Heavy Whipping CreamDirections:
1
Preheat oven to 300 degrees F (150 degrees C)
2
Grease one 8-inch pie pan
3
Beat the egg whites, salt, and cream of tartar together until foamy
4
Gradually beat in the sugar and 1/2 teaspoon of the vanilla
5
Beat on high speed until stiff and glossy
6
Fold in the chopped pecans
7
Spoon meringue into the prepared pan, forming a slight nest
8
Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes
9
Let cool completely
10
While the crust is baking, melt the German chocolate with the water
11
Let cool until thickened
12
Stir in the remaining 1 teaspoon of vanilla
13
Whip the whipping cream and fold into the cooled chocolate mixture
14
Pile into the cooled pie shell and chill