Godiva Angel Pie


Godiva Angel Pie

4 (1 oz.) squares Godiva cooking chocolate or 4 oz. Baker’s German sweet chocolate
1/2 tsp vanilla
1/2 cup sugar
1/8 tsp cream of tartar
1/8 tsp salt
2 egg whites, at room temperature
3 tbsp water
1 tsp vanilla
1 cup heavy cream, whipped


TO MAKE SHELL: Preheat oven to 300 degrees. In mixer bowl, beat egg whites until foamy. Beat in salt and cream of tartar and beat until soft peaks form. Add sugar, a tablespoon at a time, beating after each addition. Continue until very stiff peaks form. Fold in nuts and vanilla. Lightly butter a metal 8-inch pie plate. (Do NOT use glass.) Spoon meringue into pan lightly, building up the edges to come at least 1/2 inch above the side of the pan. Bake in preheated 300 degree oven for 35 to 40 minutes until light brown. Cool completely before adding filling. TO MAKE FILLING: Melt chocolate and water in a pan over hot, but not boiling, water, stirring occasionally, to blend. Add vanilla and chocolate mixture (cooled) to whipped cream and pile into meringue shell, swirling top with spatula. Be sure to cool the chocolate mixture before adding to the whipped cream. If it is too warm, the mixture will thin out. If this happens, chill until it is thick enough to put in shell.

Nutrition Facts

Serving Size:12


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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