German Chocolate Angel Pie I

Cooking Recipes Catalogue

A lovely pecan meringue nest is formed and baked in a 8-inch pie pan. When cool, it 's filled with a cloud of chocolate whipping cream and slipped into the fridge to chill. Top this heavenly pie with sliced strawberries or raspberries.

INGREDIENTS (for 8 servings):


  • Preheat oven to 300 degrees F (150 degrees C). Grease one 8 inch pie pan.
  • Beat the egg whites, salt, and cream of tartar together until foamy. Gradually beat in the sugar and 1/2 teaspoon of the vanilla. Beat on high speed until stiff and glossy. Fold in the chopped pecans. Spoon meringue into the prepared pan forming a slight nest.
  • Bake at 300 degrees F (150 degrees C) for 50 to 55 minutes. Let cool completely.
  • While the crust is baking, melt the German chocolate with the water. Let cool until thickened. Stir in the remaining 1 teaspoon of vanilla.
  • Whip the whipping cream and fold into the cooled chocolate mixture. Pile into the cooled pie shell and chill.