German Chocolate Angel Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 egg whites
• 1 pinch salt
• 1/8 teaspoon cream of tartar
• 3/4 cup sugar
• 3/4 cup finely chopped pecans
• 1 teaspoon vanilla extract
• 4 (1 ounce) german sweet chocolate squares, chopped
• 3 tablespoons strong brewed coffee
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 275 degrees f (135 degrees c).
• 2 n a large glass or metal mixing bowl, beat egg whites until foamy.
• 3 add cream of tartar and salt and beat until whites stand in soft peaks.
• 4 add sugar gradually and beat until very stiff.
• 5 fold in chopped nuts and 1 teaspoon. vanilla.
• 6 turn the meringue into a buttered 9 inch pie plate.
• 7 spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate.
• 8 bake in preheated oven for 60 minutes.
• 9 cool.
• 10 in the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
• 11 remove from heat and stir in coffee.
• 12 in a large bowl, whip the cream to soft peaks.
• 13 whisk in vanilla.
• 14 fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain.
• 15 work quickly to prevent the chocolate from seizing up.
• 16 spoon mixture into meringue shell.
• 17 chill for 2 hours in the refrigerator.