Chocolate Angel Pie


Adapted from Wholly Wholesome Products

This is an easy variation on a Chocolate Angle Pie using a pie shell – no need to make a meringue shell. Delicious! It can be made either dairy or parve, according to what you are serving.


1 9” Wholly Wholesome Organic Whole Wheat Pie Crust
4 extra-large egg whites, at room temperature
2/3 cup sugar
2 tbsp. unsweetened cocoa
1 cup heavy cream, whipped with 2 tbsp. sugar or 1 cup RichWhip, whipped
Miniature chocolate chips for topping


Preheat the oven to 300ºF. Generously butter a 10-inch pie plate with 2-inch sides. Dust with flour and tap out any excess. Place the egg whites and sugar in a bowl. Using an electric mixer set on high speed beat until stiff and glossy but not dry. Reduce the speed to low and beat in the cocoa, mixing only until incorporated. Pour and scrape the batter into the prepared pie plate. Use a rubber spatula to smooth the top, building the rim slightly higher than the center. Bake until the egg whites are light brown and no longer sticky, about 1 hour. Transfer to a wire rack to cool completely. The center will sink as it cools. Just before serving, fill the center with the whipped cream. Sprinkle with miniature chocolate chips.

Top with fresh berries or chocolate shavings in place of the chips, if you like.


Recipes: Desserts, Pies, Chocolate, Dairy or Parve, Kosher

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