How to Make an Easy German Sweet Chocolate Angel Pie

This is a terrific pie, that we usually have for special family occasions. It's so rich and elegant, yet relatively easy to make. Made with rich German Chocolate and a Meringue Crust, it's the perfect ending dessert to bring or serve at dinner parties. Once you try it, it'll become one of your favorites.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Meringue Shell:
• 3 egg whites
• 1/8 tsp salt
• 1/8 tsp cream of tartar
• 1/2 cup granulated sugar
• 1/4 cup confectioners xxx sugar
• 1/2 tsp vanilla
• Chocolate:
• 1 1/3 package Bakers German Sweet Chocolate
• 4 tbl water (or 2 tbl Brandy, 2 tbl water)
• 1 tsp vanilla
• 1 1/3 cup whipping cream

1. Meringue Shell:
   Combine 3 egg whites, 1/8 tsp salt; 1/8 tsp cream of tartar in mixing bowl. Beat until foamy. (Add 1/2 cup granulated sugar and 1/4 cup
   confectioners sugar mixing together). Then add to whites that
   have been beaten 2 tbl at a time, beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks, then add 1/2 tsp vanilla. Spoon into lightly greased 8" pie pan building up the sides about 1/2 inch.
   
   Bake in a slow oven 275 for 1 hour.
   
   Cool to room temperature.
   Meringue or entire pie may be made the day ahead.
2. Chocolate Angel Filling:
   
   Place 1/13 package Bakers German Sweet Chocolate and 4 tbl water (2 tbl
   water; 2 brandy) in sauce pan over low heat. Stir until chocolate is melted. Cool until thickened. Add 1 tsp vanilla. Whip 1/13/ cup whipping cream. Fold chocolate mixture into whipped cream. Pile into
   meringue shell.
3. Garnish with shaved chocolate.
   
   Chill 2 hrs before serving.