Recipe: Chocolate Angel Pie (with meringue pie shell, Woman's World, 1996)

CHOCOLATE ANGEL PIE

FOR THE MERINGUE PIE SHELL:
4 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2 drops red food coloring
1 cup sugar
1/3 cup hazelnuts, lightly toasted

FOR THE FILLING:
3 tablespoons cornstarch
1/4 cup sugar
1/2 teaspoon salt
1 1/2 cups milk
6 ounces semisweet chocolate, finely chopped
1 1/4 cups heavy (whipping) cream
1 cup whipped cream, sweetened (for garnish)
1/2 cup jellybeans (optional, for decorating)

TO MAKE THE MERINGUE PIE SHELL:
Preheat oven to 200 degrees F.

With mixer at high speed beat together egg whites, salt and cream of tartar until foamy. Add food coloring. Beat in 1 cup sugar, 1 tablespoon at a time, until stiff peaks form.

Using spoon or pastry bag with star tip spread or pipe meringue into bottom and sides of 9-inch pie pan, building up rim 1-inch above pan. Sprinkle hazelnuts over bottom of meringue.

Bake 1 hour or until meringue is set. Turn off oven; let meringue stand in oven until dry, at least 2 hours.

MEANWHILE, TO MAKE THE FILLING:
In saucepan combine cornstarch, 1/4 cup sugar and salt. Stir in milk until well combined. Over medium heat bring mixture to a boil, stirring constantly. Continue cooking, stirring, 1 minute. Remove from heat,

Stir in chocolate until melted and mixture is smooth. Cover surface or filling with plastic wrap; let cool.

Beat 1 1/4 cups heavy cream until stiff peaks form, gently fold into chocolate mixture. Spoon into meringue shell. Chill until firm, about 30 minutes.

Garnish with whipped cream and jelly beans, if desired. (Whipped cream is put on in a crisscross pattern with jelly beans at the crosses.)

Makes 8 servings
Source: Woman's World magazine, April 1996