Chocolate Angel Dream Pie


How to describe this luscious pie - heavenly! A meringue shell that is paired with a creamy, dreamy chocolate filling that just blends together and seems to melt in your mouth. So good!


3 egg whites, room temperature
1/2 teaspoon cream of tartar
Pinch of salt
1/2 cup sugar
1 teaspoon almond extract
1/2 cup chopped pecans

2 bars German sweet chocolate or bittersweet chocolate such as Schmerling's Noblesse
4 tablespoons sugar
6 tablespoons strong coffee
1/2 teaspoon almond extract
3 tablespoons orange liqueur
1 pint heavy cream*

Optional Garnish: Whipped cream and chocolate shavings


To prepare crust:
Grease a 9–inch pie pan. Preheat the oven to 300 degrees.

Beat together the egg whites, cream of tartar and salt until foamy. On high, gradually beat in the sugar and the almond extract. Beat until stiff and glossy. Fold in the chopped pecans.

Spoon the mixture into the prepared pie pan and press against the sides to form a pie crust shape.

Bake for 50-55 minutes. Turn off oven and leave in oven for an additional 50 minutes. Remove from oven and cool completely.

To prepare filling:
In a double boiler, or In a bowl over simmering water, but not touching the water,  melt the chocolate and sugar in the coffee. Remove from heat and add the almond extract and orange liqueur and cool. It will thicken as it cools.

Whip the cream and fold into the cooled chocolate mixture. Pour into cooled meringue shell. Chill.

Garnish each slice with a dollop of whipped cream and chocolate shavings


Yield: 1 9–pie

*for parve version, use parve non–dairy whipping cream

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

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