Why Make This Chocolate Cream Pie

• It’s a “lighter” alternative to traditional chocolate pie as it doesn’t rely on a buttery pie crust.
• Every heavenly bite simply melts in your mouth!
• This dessert is naturally gluten-free, just like the Meringue Biscuits (simple meringue cookies) that accompany it.

Every year at Thanksgiving, we have a tradition of serving chocolate pie alongside pumpkin pie—who would be surprised? This delightful dessert would also make a fantastic addition to your Christmas table, thanks to its exquisite meringue crust and dreamy chocolate filling.

Whenever we visited Bill’s Aunt Alice, she would always have a delectable dessert waiting for us. Her pies were legendary, and I often left her house with a recipe card in my purse—budding with splatters from where it had been repeatedly used!

Although my children can’t recall having this pie before, they were certainly thrilled with my recent remake! I think it’s time I dig into my old-fashioned recipe box and rediscover more treasured dishes, sharing both memories and recipes with my family.

Tips for Making Angel Pie

Angel Pie boasts a light meringue crust filled with a luscious pudding-like chocolate filling. Its airy texture makes it a delightful treat! Just remember, that lightness pertains to texture, not necessarily to calories—this pie would certainly have more calories if we used a pastry crust.

• Pro Tip: Ensure that both your bowl and beaters are meticulously clean when beating egg whites. Any trace of oil will hinder the whites from achieving stiff peaks.
• For an extra fluffy whipped egg white, make sure they are at room temperature. You can either let them sit out for a while or place them in a bowl of warm water while prepping other ingredients.
• To avoid overworking the meringue, gently spoon it into the prepared shell to create a nest for the filling.
• Keep in mind that the meringue shell might crack during baking or when slicing—this is completely normal!
• Pro Tip: If you find yourself without baker’s chocolate, you can substitute it by melting 4 ounces of semisweet chocolate mixed with 2 tablespoons of sugar.
• Want to add a finishing touch? Shave a chocolate bar for garnishing the whipped cream on top or create decorative chocolate curls and shards.

Ingredients

• 2 egg whites, at room temperature
• ⅛ teaspoon salt
• ⅛ teaspoon cream of tartar
• ½ cup sugar
• ½ teaspoon vanilla
• 4-ounce package Baker’s German Sweet Chocolate, chopped (or substitute with 4 ounces semisweet chocolate and 2 tablespoons of sugar)
• 3 tablespoons water
• 1 teaspoon vanilla
• 1 cup heavy cream, whipped
• Extra whipped cream for garnishing

Instructions

1. Preheat your oven to 300ºF (150ºC). Lightly grease an 8 or 9-inch pie plate and set it aside.
2. In a clean bowl, beat the egg whites with salt and cream of tartar until foamy. Gradually add in the sugar, two tablespoons at a time, ensuring to beat well after each addition.
3. Continue to beat the egg whites until you achieve very stiff peaks. Then, gently fold in the vanilla.
4. Spoon the meringue mix into the prepared pie plate, forming a nest-like shell. Bake it for 50-55 minutes before letting it cool.
5. In a microwave-safe bowl, melt the chocolate with the water, stirring frequently until smooth. If using semisweet chocolate, remember to add the sugar in this step. Let it cool to room temperature and mix in the vanilla.
6. Fold the whipped cream into the cooled chocolate mixture, then spread the filling into the cooled meringue shell. Allow it to chill for at least 2 hours before serving.
7. Top with additional whipped cream and finish with chocolate shavings, curls, or shards if desired.