Chocolate Angel Pie

Ingredients

• 2 egg whites
• ¥. tsp. cream of tartar
• Y, cup sugar
• Y, cup chopped pecans
• 1 cup semisweet chocolate pieces
• 3 tbsp. strong coffee
• 1 tsp. vanilla
• 1 cup cream

Method

1. 1

   Beat egg whites and cream of tartar until foamy in large bowl; beat in sugar 1 tablespoon at a time until meringue stands in stiff peaks.

2. 2

   Spread over bottom and sides of greased 9-inch pie plate making meringue higher around edge; sprinkle with nuts.

3. 3

   Bake in slow oven 275° about 50 minutes until crisp and lightly browned.

4. 4

   For filling, melt 1 cup semisweet chocolate pieces in top of double boiler over hot water (not boiling), stir in 3 tablespoons strong coffee.

5. 5

   Cook stirring constantly 5 minutes or until thick, stir in 1 teaspoon vanilla.

6. 6

   Whip 1 cup cream until stiff in large bowl; fold in chocolate mixture; pour into meringue shell; chill 2 or 3 hours until filling is set enough to cut.

Nutrition per serving

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 9. The excerpt below is the record exactly as published.

Chocolate Angel Pie Meringue shell Filling: 2 egg whites 1 cup semisweet chocolate pieces ¥. tsp. cream of tartar 3 tbsp. strong coffee Y, cup sugar 1 tsp. vanilla Y, cup chopped pecans 1 cup cream

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