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Name: Chocolate Angel Nut Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Sugar; 1 c Whipping cream; whipped; 1 ts Vanilla; 1/2 c Pecans chopped; 2 Egg whites; 1 c Semisweet chocolate pieces; 1/8 ts Cream of tartar; 3 tb Strong coffee

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INGREDIENTS

1/2 c Sugar
1 c Whipping cream; whipped
1 ts Vanilla
1/2 c Pecans ; chopped
FILLING
2 Egg whites
1 c Semisweet chocolate pieces
MERINGUE SHELL
1/8 ts Cream of tartar
3 tb Strong coffee

Servings

INSTRUCTIONS

Beat egg whites nad cream of tartar until foamy in large bowl; add sugar, 1 tablespoon at a time, beating well after each addition, until meringue stand in stiff peaks. Shape 4 tine puffs, about 1 tablespoon meringue each, on an inverted 8 inch cake pan coverd with brown paper. Spread remaining meringue over bottom and sides os buttereed 8 inch pie plate, making meringue slightly higher around edge; sprinke with nuts. Bake shells and puffs in very slow oven, 275 F. for 50-60 minutes, or until crisp and light browned; let cool while making filling. Melt chocolate pieces in top of double boiler over hot, not boiling, water; stir in coffee; cook stirring constnatly, 5 minutes, or until thick, stir in vanilla. Whip cream until stiff in large bowl; fold in chocolate mixture; pour into meringue shell; chill 2-3 hours, or until filling is set enough to cut; garnish with meringue puffs. Serve in small wedges, as this is a very rich pie. MC formatting by bobbi744@sojourn.com Recipe by: 1960s Magazine article Posted to MC-Recipe Digest by Roberta Banghart on Mar 25, 1998

NOTES

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Chocolate Angel Nut Pie

1/2 c Sugar
1 c Whipping cream; whipped
1 ts Vanilla
1/2 c Pecans chopped
 FILLING
2 Egg whites
1 c Semisweet chocolate pieces
 MERINGUE SHELL
1/8 ts Cream of tartar
3 tb Strong coffee

Beat egg whites nad cream of tartar until foamy in large bowl; add sugar, 1  tablespoon at a time, beating well after each addition, until meringue  stand in stiff peaks. Shape 4 tine puffs, about 1 tablespoon meringue each,  on an inverted 8 inch cake pan coverd with brown paper. Spread remaining  meringue over bottom and sides os buttereed 8 inch pie plate, making  meringue slightly higher around edge; sprinke with nuts. Bake shells and  puffs in very slow oven, 275 F. for 50-60 minutes, or until crisp and light  browned; let cool while making filling. Melt chocolate pieces in top of  double boiler over hot, not boiling, water; stir in coffee; cook stirring  constnatly, 5 minutes, or until thick, stir in vanilla. Whip cream until  stiff in large bowl; fold in chocolate mixture; pour into meringue shell;  chill 2-3 hours, or until filling is set enough to cut; garnish with  meringue puffs. Serve in small wedges, as this is a very rich pie. MC  formatting by bobbi744@sojourn.com    Recipe by: 1960s  Magazine article    Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on  Mar 25, 1998

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Nutrition

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Serving Size: 1 Serving (129g)
Recipe Makes: 8 Servings

Calories: 336
Calories from Fat: 133 (40%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.8g
Cholesterol 20.6mg		6 %
Sodium 89.6mg		3 %
Potassium 177mg		5 %
Total Carbohydrate 48.1g		14 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 46.6g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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