German Chocolate Angel Pie I Recipe - Allrecipes.com
German Chocolate Angel Pie I Recipe
  • READY IN hrs

German Chocolate Angel Pie I

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"Chocolate lovers, try this....a family favorite!"

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Ingredients Edit and Save

Original recipe makes 1 8-inch pie Change Servings
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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 8-inch pie pan.
  2. Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan, forming a slight nest.
  3. Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
  4. While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
  5. Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 2 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2009

OMG - how awesome to find this recipe here! My Grandma used to make this 45 years ago, and it's always been my favorite. It was either from a magazine or a Baker's recipe pamphlet that she'd had at least since the 1930's or 1940's. I've made this so many times over the years and I can guarantee that it's fabulous! It's really decadent without being overly sweet. The sweetness comes from the meringue shell, which plays perfectly against the rich chocolate filling, when made as written. If you substitute Cool Whip it will be a much sweeter pie and have a much different texture as the whipped cream is what dictates the firmness of the filling. Whip the cream until very stiff and the consistency will be that of a sturdy mousse. This is a wonderful pie exactly as written, and is delicious without embellishments. The ONLY other suggestion I would make is to try using a non-stick pie pan, as I've had touble in the past with the meringue sticking to the pie dish (could just be our darned St. Louis humidity!); I thought about greasing and flouring the dish, as one does for cakes, but wasn't sure if that would work with the meringue or not. All in all though, excellent recipe. Thanks so much, Marcia, for submitting this, so I'll never have to worry about losing it again!

 
Most Helpful Critical Review
Aug 05, 2011

It was pretty good but, we didn't crazy about toping.

 

11 Ratings

Aug 17, 2007

This dessert has a light airy crust and intense chocolate filling. Let it sit a day before serving or the meringue may be chewy instead of soft. I used cool whip instead of the cream and topped it with additional cool whip, pecans, and toasted coconut. Yummy!

 
Aug 29, 2002

The crust shrunk, I went up the sides, need to mound higher than the sides. I used fat free cool whip and it was yummy! Very chocolaty!

 
May 11, 2010

Just like grandma used to make. This has got to be the best pie ever!!!

 
Dec 17, 2005

My favorite!!! YUM!!

 
Aug 29, 2002

Fabulous fluffy chocolate pie after a big Thanksgiving meal. It was a huge hit with my family (the only pie totally consumed). Highly recommend!!!

 
Jun 17, 2010

As a family recipe...this is still the best!!!

 

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Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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