John Berendt’s Favorite Angel Pie

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John Berendt’s Favorite Angel Pie John Berendt’s Favorite Angel Pie


Servings: 6 to 8 servings
Cook Time: 3 hours
Difficulty: Moderate

Ingredients Add to grocery list

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

Directions

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.

Show: Paula's Home Cooking/Just Desserts cookbook
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I absolutely adore Paula. The most i have ever laughed was when you appeared on Oprah and when beating cake batter, raised beaters before turning off and batter was every where; all over you, Oprah and all. TOO tooo funny!@!!

By gwyn clemons on June 23, 2012

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