Chocolate Angel Pie
3 egg whites, room temp
1/8 tsp. salt
1/4 tsp. cream of tartar
1/2 tsp. vanilla
3/4 C. sugar
Beat the egg whites, salt, and cr of tartar on high until they begin to get a bit thickened. When they are almost at soft peak stage, slowly add in sugar & vanilla and continue beating until you have stiff peaks. Spread in greased 9" pie plate and decorate the edges how you like- I make it look spiky.
(You don't have to use all of the meringue if you think it's too thick, also depends on the size of your pie plate.) If desired, sprinkle chopped pecans or walnuts onto the meringue.
Bake at 275 for 1 hour- I sometimes go a bit over as you want it totally dry. Turn off oven, open door and remove after about 20 min, then allow to cool on rack.
(This is a double recipe cuz we like a nice, thick slice. Half it if you wish but trust me....this is the shiznit just like this.)
Melt 2 C. semi sweet chocolate.Whisk in 1/2 C. boiling water. (Yes, it will appear to break the chocolate at first but have no fear; continue stirring with the whisk and watch it become velvety smooth.) Add in 1/4 tsp. salt (Do not lessen this amount- this is what makes the flavor!) and 2 tsp. vanilla. Lightly whisk until smooth. Cool completely. (I hurry this along by placing the bowl in a cold water bath.
Whip 2 C. Heavy Whipping Cream and fold in the chocolate until well combined. Try not to eat it as is. Pour into shell, chill at least 4 hours (overnight is better,) and enjoy! My family like it with whipped cream but I prefer it unadulterated.
I call it the better-than-sex pie cuz when everyone takes their first bite, all you hear is a bunch of "mmmmmmmmmmmm...." "Ooooooooooooh..." "Ahhhhhhhhhhh..."
I have no list of calories/fat but it's a LOT. It's basically whipping cream, chocolate, and sugar. Yum.