German Chocolate Angel Pie II

Name: German Chocolate Angel Pie II
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 8
Cuisine: German, European
Ingredients: 0 teaspoons cream of tartar; 3 egg whites; 113 grams German sweet chocolate, chopped; 237 milliliters heavy cream; 177 milliliters finely chopped pecans; 1 pinch salt; 3 Tbsps strong brewed coffee; 1 teaspoon vanilla extract; 177 milliliters white sugar

You can never have too many European recipes, so give German Chocolate Angel Pie II a try. This dessert has 327 calories, 3g of protein, and 22g of fat per serving. This recipe serves 8. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up heavy cream, vanillan extract, german chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours and 30 minutes.

Instructions

Preheat oven to 275 degrees F (135 degrees C).

Equipment you will use

Oven

In a large glass or metal mixing bowl, beat egg whites until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Mixing Bowl

Add cream of tartar and salt and beat until whites stand in soft peaks.

Ingredients you will need

Cream Of Tartar

Salt

Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate.

Ingredients you will need

Vanilla

Sugar

Nuts

Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate.

Ingredients you will need

Spread

Bake in preheated oven for 60 minutes. Cool.

Equipment you will use

Oven

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.

Ingredients you will need

Chocolate

Equipment you will use

Double Boiler

Remove from heat and stir in coffee.

Ingredients you will need

Coffee

In a large bowl, whip the cream to soft peaks.

Ingredients you will need

Cream

Equipment you will use

Bowl

Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.

Ingredients you will need

Whipped Cream