This is a luscious chocolate pie with a meringue shell that is a bit chewy yet seems to melt in your mouth. You’ll need to allow time to bake and chill the meringue shell before adding the chocolate filling. The result is a dessert that is incredibly delicious.

Chocolate Angel Pie

Ingredients: Meringue Pie Shell: 3 large egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar ½ teaspoon pure vanilla extract ½ cup granulated sugar ½ cup walnuts, finely chopped Filling: 4 ounces German Sweet Chocolate, chopped into small pieces 1½ tablespoons water 1 teaspoon pure vanilla extract 1 cup whipping (heavy) cream, whipped Directions: Preheat oven to 300 degrees F. Generously grease one 9 inch pie pan. Meringue Pie Shell: In a medium mixing bowl, beat egg whites with an electric mixer until foamy. Add salt and cream of tartar; beat until soft peaks form. Add vanilla; continue beating, then gradually add sugar; beat until stiff peaks form. Using a large rubber spatula, gently fold in the walnuts.  Spoon meringue into the pie pan, form into a nest-like shell, building up the sides of the shell to the top of the pie pan. Bake:  Bake 1 hour. Remove from oven and cool on a wire cooling rack. When cool, cover and refrigerate for at least 2 hours to chill. Filling: In a medium heavy saucepan over low heat, combine chocolate and water; stir constantly with a rubber spatula orwooden spoon until melted so chocolate does not burn. Remove from heat and cool slightly. Or, place the chocolate and water in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Add vanilla to chocolate mixture; stir to mix. Gently fold in whipped cream. Pour filling into chilled meringue pie shell. Cover and refrigerate at least 2 hours to chill.  TheBakingPan.com