Best 7 Angel Chocolate Pie Recipes

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Indulge in a heavenly experience with our collection of Angel Chocolate Pie recipes. These delectable pies combine the lightness of angel food cake with the richness of chocolate, creating a symphony of flavors that will tantalize your taste buds. From the classic Angel Chocolate Pie to variations featuring whipped cream, ganache, and even a no-bake option, our recipes cater to every chocolate lover's desire. Prepare to be amazed by the fluffy texture, decadent chocolate filling, and stunning presentation of these divine treats.

Here are our top 7 tried and tested recipes!

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 9

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
FILLING:
1 cup semisweet chocolate chips
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
Chopped nuts, optional

Steps:

  • Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 35mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

GERMAN CHOCOLATE ANGEL PIE II



German Chocolate Angel Pie II image

This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.

Provided by Jinnie

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

3 egg whites
1 pinch salt
⅛ teaspoon cream of tartar
¾ cup white sugar
¾ cup finely chopped pecans
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate, chopped
3 tablespoons strong brewed coffee
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
  • In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 g

GERMAN CHOCOLATE ANGEL PIE I



German Chocolate Angel Pie I image

Chocolate lovers, try this....a family favorite!

Provided by Marcia Kammann

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h30m

Yield 8

Number Of Ingredients 10

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup white sugar
½ teaspoon vanilla extract
½ cup chopped pecans
1 (4 ounce) bar German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • 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.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.8 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 10.1 g, Sodium 64 mg, Sugar 20.2 g

CINNAMON CHOCOLATE ANGEL PIE



Cinnamon Chocolate Angel Pie image

Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8-10 servings.

Number Of Ingredients 12

2 large egg whites
1/2 teaspoon white vinegar
1/2 cup sugar
1/8 to 1/4 teaspoon ground cinnamon
1 pastry shell (9 inches), baked
Filling:
2 large egg yolks
1/4 cup water
1 cup semisweet chocolate chips
1 cup heavy whipping cream
1/4 cup sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or until meringue is lightly browned. Cool. , For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and coats the back of a metal spoon (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. , In a large bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate left overs.

Nutrition Facts : Calories 332 calories, Fat 20g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ANGEL PIE



Chocolate Angel Pie image

I noticed there is a Lemon Angel Pie and a Coconut Angel Pie posted so here's the Chocolate Angel Pie. I thought it would be nice to have a choice of lemon, coconut or chocolate for those of you who make Angel Pies. This recipe is actually a combination between one of my church cookbook recipes and a recipe from Woman's Day...

Provided by Bea L.

Categories     Chocolate

Number Of Ingredients 12

MERINGUE SHELL
4 large egg whites, room temperature
1/4 tsp cream of tartar
1 tsp vanilla
pinch of salt
2/3 c sugar
PIE FILLING:
7 - 9 oz semisweet chocolate, chopped*
1/4 c water
1 tsp vanilla extract
1 1/4 c heavy whipping cream
mixed fresh berries (optional)

Steps:

  • 1. MERINGUE SHELL: Put rack in middle of oven. Preheat oven to 225-250. Lightly coat a baking sheet with nonstick spray. Line with wax paper; spray paper, invert a 9" round cake pan or plate in middle of paper and draw outline of pan using a toothpick.
  • 2. SHELL: Beat egg whites in a large bowl with mixer on medium speed until foamy. Add cream of tartar, vanilla and salt; increase speed to medium-high and beat just until whites form soft peaks when beaters are lifted. Beat in sugar, about 1 TBSP at a time, beating just until stiff glossy peaks form when beaters are lifted. Spread meringue with a rubber spatula in outlined circle, scooping sides up to form a rim about 1 1/2 " high. Bake 1 hour 20 minutes until meringue is dry to the touch. Turn oven off; leave meringue in oven for 2 additional hours. Peel off paper.
  • 3. ANGEL PIE: Chill bowl and beaters you'll be using for whipping cream. Heat chocolate and water in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Whisk in vanilla. Transfer to a large bowl.
  • 4. Beat cream in a large deep bowl with mixer on medium-high speed just until soft peaks form when beaters are lifted. Fold about 1/3 of whipped cream into chocolate mixture until blended. Fold in remaining cream in 2 additions. Transfer filling to shell; smooth top with spatula. Chill until ready to serve.
  • 5. TO SERVE: If using berries, arrange berries on top of filling. Dust with confectioners' sugar or cocoa.
  • 6. Note: You can make the meringue shell and put anything you want in it such as, fruit or lemon curd.

ANGEL CHOCOLATE PIE



ANGEL CHOCOLATE PIE image

Categories     Chocolate     Dessert

Number Of Ingredients 14

For Crust
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup finely chopped pecans
For Filling
2 tbs. sugar
1 small pkg. semi sweet chocolate morsels
3 tbs. milk
4 eggs - separated
Topping
Fresh whipping cream

Steps:

  • Crust: Beat 2 egg whites until foamy - Add 1/8 tsp. salt and 1/8 tsp. of cream of tartar - Beat until stiff - Gradually mix in 1/2 cup sugar and fold in 1/2 tsp. of vanilla and 1/2 cup chopped pecans. Grease 9" pie pan - form meringue in pan and build up 1/2 inch above rim. Bake @ 350 degrees for about 1 hour and 15 minutes until lightly browned. This is really easy to burn! Allow to cool Filling: Melt together in double boiler, 2 tbs. sugar - 1 small pkg. of semi sweet chocolate morsels - 3 tbs. milk. Separate 4 eggs - Add yolks to melted chocolate 1 at a time, beating. Beat egg whites until stiff and fold into chocolate. Pour into meringue shell and and chill thoroughly. Serve with whipped cream topping.

JENNY'S CHOCOLATE ANGEL PIE



Jenny's Chocolate Angel Pie image

Our daughter introduced us to this recipe. It has a yummy meringue crust. It is one of our favorites!

Provided by Vicky McLain

Categories     Pies

Time 1h

Number Of Ingredients 9

2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 c sugar
1/2 c pecans, in pieces
3 oz bakers sweet chocolate baking bar
3 Tbsp water
2 tsp vanilla extract
1 c heavy cream, whipped

Steps:

  • 1. Preheat oven to 300 degrees.
  • 2. Crust: Beat Egg whites, salt, cream of tarter until foamy. Then add sugar gradually beating until very stiff. Be patient, this takes awhile. Fold in nuts and 1 teaspoon of vanilla. Spread into 8" greased pie pan, building up the sides. Bake at 300 degrees for 50-55 minutes.
  • 3. Chocolate Filling: Melt chocolate with 3 tablespoons of water in metal bowl over pan with water on low heat stirring constantly. Cool until thickened. Then add 1 teaspoon of vanilla.
  • 4. Whip heavy whipping cream. Fold in cooled chocolate mixture. Pile into cooled meringue crust. Chill for 2 hours. ENJOY!

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the pie will taste. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing will make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie in a water bath. This will help to prevent the pie from cracking.
  • Let the pie cool completely before serving. This will allow the flavors to develop and the pie to set.
  • Serve the pie with your favorite toppings. Some popular toppings include whipped cream, ice cream, and fresh berries.

Conclusion:

Angel chocolate pie is a delicious and classic dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its rich chocolate flavor and light and fluffy texture, angel chocolate pie is sure to be a hit with everyone who tries it.

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