Best 7 Jennys Chocolate Angel Pie Recipes
**Unveiling Jenny's Chocolate Angel Pie: A Symphony of Flavors and Textures**
Indulge in a culinary masterpiece that combines the richness of chocolate and the lightness of angel food cake. Jenny's Chocolate Angel Pie is a heavenly dessert that tantalizes taste buds with its contrasting textures and symphony of flavors. This delectable treat features a flaky pie crust that cradles a layer of fluffy angel food cake, enveloped in a luscious chocolate mousse filling. Topped with a delicate layer of whipped cream and a sprinkling of chocolate shavings, this pie is a feast for the eyes and a delight to the palate.
**Additional Recipes to Explore:**
- **Chocolate Angel Pie with Oreo Crust:** Experience a delightful twist on the classic with a chocolate angel pie nestled in a crunchy Oreo cookie crust. This recipe adds an extra layer of chocolatey goodness that harmonizes perfectly with the creamy mousse filling.
- **No-Bake Chocolate Angel Pie:** Craving a sweet indulgence without the hassle of baking? Look no further than this no-bake version of Jenny's Chocolate Angel Pie. Simply combine the ingredients, chill, and enjoy a chilled dessert that delivers maximum satisfaction with minimal effort.
- **Mini Chocolate Angel Pies:** Cater to individual cravings with these adorable mini versions of the pie. Perfect for parties or intimate gatherings, these bite-sized treats offer the same divine flavors in a charming miniature package.
- **Chocolate Angel Pie with Raspberry Sauce:** Elevate the classic recipe with a vibrant raspberry sauce that adds a touch of tartness and color. This delightful combination creates a dynamic flavor profile that balances the sweetness of the chocolate and the tangy fruitiness of the raspberries.
- **Vegan Chocolate Angel Pie:** Delight in a plant-based rendition of Jenny's Chocolate Angel Pie. This recipe caters to vegan preferences, using alternative ingredients to create a luscious and guilt-free dessert that maintains the essence of the original.
CHOCOLATE ANGEL PIE
Make and share this Chocolate Angel Pie recipe from Food.com.
Provided by SB61287
Categories Pie
Time 1m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool.
- Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
- Turn into shell & chill 3-4 hours.
- Before serving, whip final cup of cream & add vanilla & sugar. Top pie.
Nutrition Facts : Calories 2680.1, Fat 214, SaturatedFat 132, Cholesterol 652.1, Sodium 305.8, Carbohydrate 194, Fiber 7.4, Sugar 170.1, Protein 22.2
CHOCOLATE ANGEL PIE
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
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.
CHOCOLATE ANGEL STRATA PIE
Rich, creamy, unique chocolate pie with a hint of cinnamon. Also a bit tricky because of the meringue, therefore not a beginners recipe. A legacy of my grandmother and a family tradition at Christmas and Thanksgiving. Make sure the eggs are separated well and all the directions are followed to the letter.
Provided by Chrystabel
Categories Pie
Time 2h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg whites, vinegar, salt and first 1/4 teaspoon cinnamon until soft peaks form.
- Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean.
- Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step.
- Combine 1/4 cup of sugar, 1/4 tsp cinnamon and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer.
- Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top.
- Chill for at least 2 hours.
Nutrition Facts : Calories 408.1, Fat 26, SaturatedFat 12.8, Cholesterol 87.3, Sodium 221.3, Carbohydrate 43.5, Fiber 2.1, Sugar 30.3, Protein 4.5
GERMAN CHOCOLATE ANGEL PIE II
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
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
CHOCOLATE ANGEL PIE
Make and share this Chocolate Angel Pie recipe from Food.com.
Provided by Tebo3759
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat pudding mix, coco and milk for 1 minute at low speed.
- Fold in Cool Whip.
- Spoon into pie crust.
- Freeze at least 4 hours.
- Garnish with additional whip cream or chocolate shavings.
Nutrition Facts : Calories 388.2, Fat 20.2, SaturatedFat 11.1, Cholesterol 5.7, Sodium 465, Carbohydrate 48.9, Fiber 1.4, Sugar 33.3, Protein 4
CHOCOLATE ANGEL PIE
Rich chocolate filling nestled in a shell of meringue. Cooking time does not include four hours of refrigeration. This is best started early in the day. So yummy.
Provided by conniecooks
Categories Dessert
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Shell:.
- Preheat oven to 250°F.
- In a small bowl beat egg whites and cream of tarter until soft peaks form.
- Gradually sprinkle in sugar 2 Tbsp at a time.
- Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
- Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
- Spoon into a greased nine inch pie plate, smooth till evenly distributed.
- Using the back of a spoon pile meringue up at the sides to form a shell.
- Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
- Filling:.
- Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
- Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
- Remove from heat and set aside.
- In large bowl at medium speed beat cream with vanilla until soft peaks form.
- Gently fold into chocolate mixture.
- Spoon mixture into meringue shell.
- Refrigerate 4 hours or until filling is set.
Nutrition Facts : Calories 250.9, Fat 17.4, SaturatedFat 10.5, Cholesterol 98.7, Sodium 63.1, Carbohydrate 23.1, Fiber 0.9, Sugar 20.2, Protein 3.3
CHOCOLATE ANGEL PIE
for those who can't stand pudding in their pie. this takes more than a day to make, so I reserve it for special occasions. and yes, I found this in an old Betty Crocker cook book, but I have done a little tweaking to perfect it. Uses a meringue pie crust.
Provided by KeidaHattori
Categories Pie
Time P1DT1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 275.
- generously butter 9 inch pie plate.
- beat egg whites and cream of tartar in small mixer bowl untill foamy.
- beat in sugar 1 tablespoon at a time; continue beeating until glossy. DO NOT UNDER BEAT.
- spoon into pie plate, pressing against side and bottom.
- bake 45 minute.
- Turn OFF oven. LEAVE CRUST IN OVEN 45 MIN WITH CLOSED DOOR. failure to do so will completely ruin the crust.
- remove from oven, finish cooling away from draft.
- Heat chocolate in hot water in sauce pan over low heat, stirring constantly, until melted.
- cool to room temp and stir in vanilla.
- beat 1 cup whipping cream in chilled bowl(any will do. get best results using the freezer)until stiff.
- fold in chocolate mixture.
- refrigerate 12 hours.
- spoon into pie shell.
- combine whipping cream and powdered sugar, beat until stiff.
- spread evenly over the pie.
- sprinkle chocolate shavings over whipped cream.
- serve and eat within 12 hours of completion for best taste.
Nutrition Facts : Calories 347.6, Fat 30.4, SaturatedFat 18.9, Cholesterol 81.5, Sodium 40.6, Carbohydrate 21.1, Fiber 2.6, Sugar 14.8, Protein 4.2
Tips:
- Make sure the pie crust is completely chilled before baking. This will help to prevent it from shrinking or cracking.
- If you don't have a 9-inch springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess dough from the edges.
- Bake the pie crust for 10-12 minutes, or until it is golden brown. This will help to prevent the crust from becoming soggy.
- Let the pie crust cool completely before filling it. This will help to prevent the filling from leaking out.
- When making the chocolate mousse, be sure to use heavy cream that is at least 35% fat. This will help the mousse to set properly.
- Whip the heavy cream until stiff peaks form. This will help to create a light and airy mousse.
- Fold the whipped cream into the chocolate mixture gently. Overmixing will deflate the mousse.
- Chill the pie for at least 4 hours before serving. This will allow the mousse to set completely.
Conclusion:
Jenny's Chocolate Angel Pie is a delicious and impressive dessert that is perfect for any occasion. The combination of chocolate mousse and whipped cream is simply divine. With its creamy texture and rich chocolate flavor, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Jenny's Chocolate Angel Pie a try. You won't be disappointed!
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