Chocolate Angel Pie
Ingredients
4 eggs
1 cup sugar
1/4 cup cornstarch
2-1/2 cups half-and-half, light cream, or whole milk
3 ounces unsweetened chocolate, chopped
1 tablespoon butter or margarine
2-1/2 teaspoons vanilla
1/2 teaspoon cream of tartar
1/2 cup sugar
Baked 9-inch pastry shell
Directions
1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set
whites aside for meringue. Place yolks in a small bowl; set aside.
2. For filling, in a medium saucepan, combine 1 cup sugar and
cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir
over medium-high heat until thickened and bubbly; reduce heat. Cook and
stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture
into yolks. Add egg yolk mixture to hot mixture in saucepan.
3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes
more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the
vanilla. Cover and keep filling warm.
4. For meringue, in a large mixing bowl, combine egg whites, remaining 1
teaspoon vanilla, and cream of tartar. Beat with an electric mixer on
medium speed about 1 minute or until soft peaks form (tips curl).
Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high
speed for five minutes more or until mixture forms stiff, glossy peaks
(tips stand straight) and sugar dissolves.
5. Pour warm filling into baked pastry shell. Spread meringue over warm
filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1
hour. Chill for 3 to 6 hours before serving; cover for longer storage.
Makes 8 servings.
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