Angel Pie
From Cook's Country
June/July 2009


WHY THIS RECIPE WORKS:
Unlike a traditional pie, the crust for Angel Pie is made of meringue instead of dough. When making the crust, it was essential to beat the whites to soft peaks. If overbeaten, the whites deflated and the crust came out squat and dense.

For the filling in our Angel Pie, it helped to chill the cream so we could easily beat the cream, vanilla, and sugar to smooth-looking, stiff peaks. With so few ingredients, it was important to use a good quality chocolate in our filling.

Serves 8
INGREDIENTS
4 large egg whites, room temperature
2/3 cup plus 2 tablespoons granulated sugar
1/3 cup confectioners' sugar
1 cup heavy cream, chilled
1/2 teaspoon vanilla extract
2 ounces finely chopped bittersweet chocolate

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch pie plate. With electric mixer on medium-high speed, whip egg whites until frothy. With mixer running, slowly add 2/3 cup granulated sugar and beat until soft peaks form. Fold confectioners’ sugar into whipped egg white mixture until just incorporated. Transfer to prepared pie plate and bake until golden, 35 to 40 minutes. Refrigerate until cool. (Pie shell will sink slightly in center.)

2. In clean bowl, whip cream, vanilla, and remaining granulated sugar to stiff peaks. Fold chocolate into whipped cream. Spoon whipped cream mixture over chilled pie shell. Serve.