Chocolate Mousse Angel Pie

Chocolate Mousse Angel Pie

Meringue Shell:

  • 3 egg whites, room temperature
  • One-fourth teaspoon cream of tartar
  • Dash salt
  • Three-fourths cup sugar
  • One-half teaspoon vanilla extract

Filling:

  • One cup (6 ounce package) semisweet chocolate chips
  • One-fourth cup water
  • One-fourth teaspoon almond extract
  • One and one-half cups whipping cream, whipped
  • Sliced almonds, toasted

Heat oven to 275 degrees. Generously butter nine inch pie pan. In small bowl, combine egg whites, cream of tartar and salt. Beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla, beat well.

With metal spatula, spread meringue in bottom and up sides of buttered pan, building up sides as high as possible. Bake at 275 degrees for one hour. Turn oven off and let stand in oven with door ajar for one hour. Remove meringue shell from oven.

In small saucepan, combine chocolate chips and water. Cook over low heat, stirring constantly until smooth. Remove from heat and stir in almond extract. Cool 30 minutes.

Fold chocolate mixture into two cups of the whipped cream. Spread filling in cooled meringue shell. Store in refrigerator. When ready to serve, garnish with remaining whipped cream and toasted sliced almonds.

To toast almonds, spread on cookie sheet. Bake at 350 degrees for 5 to 7 minutes or until light golden brown, stirring occasionally.

Pie serves 8

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