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Chocolate Angel Pie




Source of Recipe


Internet


List of Ingredients




4 eggs
1 cup sugar
¼ cup cornstarch
2 ½ cups half-and-half, light cream, or milk
3 oz. unsweetened chocolate, chopped
1 Tbsp. butter or margarine
2 ½ Tsp. vanilla (divided)
½ Tsp. cream of tartar
½ cup sugar
Baked Pastry Shell



Recipe



Separate egg yolks from whites; set whites aside for meringue.

For filling, in a medium saucepan combine the 1 cup sugar and the cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Gradually stir about 1 cup of the hot filling into yolks. Add egg yolk mixture to hot filling in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1 ½ teaspoons of the vanilla. Keep filling warm.

For meringue, in a large mixing bowl, combine egg whites, the remaining 1 teaspoon vanilla, and the cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the ½ cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

Pour warm filling into baked pastry shell. Spread meringue over warm filling; covering completely to edge. Bake in a 325° oven for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.