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Chocolate pie that's heavenly

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Happy Valentine's Day! I'm sure many of you are making plans for this special day and weekend. Whether you're planning a night out with someone special or just having some time at home with those you love, there are many ways to let those special people know you care about them. That can be the traditional candy, flowers and cards or something from your own kitchen.

All this week, I've been giving recipes for Valentine's Day and today, I have a special pie recipe that's light and heavenly....."Chocolate Angel Pie". This is an old recipe, yet it's still very much modern and equally as good now as it was years ago This pie has a crust made of meringue and a luscious chocolate filling. It's not as hard to make as you may believe.

This pie's crust is made of egg whites, salt, cream of tartar and sugar. This is all beaten together until stiff and vanilla extract, along with chopped nuts, are folded into the mixture. This is spread in an 8-inch pie pan to form a shell. This is baked to form a crust. Then comes this luscious filling! This is made with German's Sweet Chocolate and whipped cream and goes into the pie shell. After two hours of chilling, it's all set to serve!

This recipe also has a variation by turning it into a "Chocolate Icebox Cake". You would line an ice cube tray with ladyfinger halves or sponge cake strips. This same chocolate filling for the pie is made and poured over the cake pieces. After a two hour chill, this is ready for serving. To make this extra pretty and more tasty, some sweetened whipped cream on top would fit the bill!

In case you didn't get the recipes that I've passed along this week, here's the links to all the recipes so you can choose what you'd like to make for Valentine's Day:

Happy Valentine's Day to all the readers and have fun baking these treats I've given you this week, including this "angelic" pie!


Meringue Pie Shell:

  • 2 egg whites, at room temperature
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 finely chopped walnuts or pecans

Beat the egg whites with salt and cream of tartar until foamy. Add the sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in the vanilla and nuts. Spoon into a lightly greased 8-inch pie pan to form a nest-like shell. Build up the sides of the shell 1/2 inch above the edge of pan. Bake at 300 degrees for 50-55 minutes. Cool.

German Chocolate Filling:

  • 1 pkg. German's Sweet Chocolate
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream

Stir chocolate in the water over low heat until melted and let cool until thickened. Add the vanilla extract. Whip the cream until stiff and fold into chocolate mixture. Pile into meringue shell. Chill for 2 hours. If desired, serve with sweetened whipped cream. Yield: 6-8 servings.


CHOCOLATE ICEBOX CAKE: Line a 10x4x1-1/2 inch ice cube tray with waxed paper. Cover bottom and sides with ladyfinger halves or strips of sponge cake. Fill with the chocolate filling, prepared as directed in the pie. Chill 2 hours. If desired, serve with sweetened whipped cream. Yield: 6-8 servings.



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