John Berendt's Favorite Angel Pie
Source of Recipe
Recipe courtesy Paula Deen
Recipe Introduction
Recipe Summary
Prep Time: 25 minutesCook Time: 3 hours
Yield: 6 to 8 servings
List of Ingredients
4 egg whites, room temperature
1 1/3 cups sugar
2 teaspoons cornstarch
2 teaspoons white vinegar
3/4 teaspoon vanilla extract
Filling:
1 (2-ounce) square unsweetened chocolate
4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons water
1 cup heavy cream, whipped
To finish:
1 cup heavy cream, whipped
Chocolate shavings
Recipe
Preheat oven to 450 degrees F.
Grease a 9-inch pie pan.
To make the meringue, beat egg whites with a hand held electric mixer
until soft peaks form. In a separate bowl, mix the sugar and cornstarch
together, then add 2 tablespoons at a time to the egg whites, beating well
between each addition. After the third addition, add the white vinegar.
Before the last addition, add the vanilla extract. Place into the pie
shell and press against sides to form a pie crust. Place in oven and turn
off oven heat. Leave pie in oven at least 3 hours.
For filling, melt chocolate in a bowl over a double boiler. In another
bowl, beat the yolks, sugar, salt, and water thoroughly. Stir mixture into
melted chocolate. Cook mixture over double boiler stirring constantly
until very thick. Cool mixture completely. Fold chocolate mixture into
whipped cream. Pour into cooled shell and chill overnight.
Top with remaining whipped cream and garnish with chocolate shavings.
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