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Cinnamon Chocolate Angel Pie

By: Donna Torres  
"Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition."

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Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 egg whites
  • 1/2 teaspoon white vinegar
  • 1/2 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1 (9 inch) pastry shell, baked
  • Filling:
  • 2 egg yolks
  • 1/4 cup water
  • 1 cup semisweet chocolate chips
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon

Directions

  1. In a mixing bowl, beat egg whites and vinegar on medium speed until foamy. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325 degrees F for 20-25 minutes or until meringue is lightly browned. Cool. For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160 degrees F and mixture is thickened (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. In a mixing bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate any left overs.
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