Chocolate Angel Pie

Recipe from

Oxmoor House


1 (4-ounce) package sweet baking chocolate
3 tablespoons water
2 egg yolks, beaten
1 cup whipping cream
1 tablespoon sifted powdered sugar
1/8 teaspoon ground cinnamon
Additional whipped cream
Chopped pecans


Prepare Meringue Pie Shell; set aside.

Combine chocolate and water in a heavy saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat.

Gradually stir about onefourth of chocolate mixture into egg yolks; add to remaining chocolate mixture, stirring constantly. Return to low heat; cook, stirring constantly, 1 minute or until smooth and thickened. Remove from heat; cool.

Beat 1 cup whipping cream until foamy; gradually add sugar and cinnamon, beating until soft peaks form. Spread 1 cup whipped cream mixture in bottom of meringue shell.

Gently fold chocolate mixture into remaining whipped cream mixture; spread over whipped cream layer. Chill at least 3 hours or overnight.

To serve, garnish with additional whipped cream and pecans.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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