Chocolate Angel Pie

Recipe from Oxmoor House

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  • Meringue Pie Shell
  • 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


  1. Prepare Meringue Pie Shell; set aside.
  2. Combine chocolate and water in a heavy saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat.
  3. 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.
  4. 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.
  5. Gently fold chocolate mixture into remaining whipped cream mixture; spread over whipped cream layer. Chill at least 3 hours or overnight.
  6. To serve, garnish with additional whipped cream and pecans.
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