German Chocolate Angel Pie I

Ingredients

• Servings: 1
• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• 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.