Cathy's Chocolate Angel Pie

Cathy Wiechert

"This pie is a must at all of our holiday meals. With a meringue crust and a rich chocolate filling, it not only tastes great but it looks spectacular!"
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6 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Crust:
  2. Oven 300 degrees.
  3. Grease 10" glass pie plate.
  4. Beat 4 egg whites and cream of tartar until frothy.
  5. Add sugar gradually, beating until stiff and glossy.
  6. Spread meringue in pie plate, making a "well" in the middle for filling.
  7. Bake in 300 degree oven for 1 hour.
  8. Turn off oven and keep meringue in oven for at least 1 hour or overnight.
  9. Filling:
  10. Put chocolate chips in medium sized microwave safe bowl. Microwave on high for 45 seconds to 1 minute or until chocolate is melted.
  11. Add egg yolks and beat with electric mixer until smooth.
  12. Let chocolate mixture cool then add vanilla.
  13. Fold in beaten egg whites and then whipped topping, mixing well.
  14. Pour filling into pie shell, cover with plastic wrap and chill for several hours.
  15. Just before serving, whip whipping cream with powdered sugar and top pie.
  16. Garnish with chocolate curls if desired.


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