CHOCOLATE ANGEL PIE Meringue shell: 4 egg whites ¼ teaspoon cream of tartar 1 cup sugar Beat 4 egg whites until stiff, but not dry, adding cream of tartar. Add sugar and beat until glossy. Spread in a 10-inch pie plate, making a deep ring around the edge; bake at 300° F. for 1 hour. Filling: 6 oz. chocolate pieces 4 egg yolks 1 teaspoon vanilla 2 egg whites, stiffly beaten 1 cup cream, whipped Shaved bitter chocolate Place chocolate pieces in top of double boiler. Melt, and remove from heat. Beat in the yolks; cool; fold in egg whites and vanilla. Fold half the whipped cream into the custard and pour into the cooled meringue shell. Spread remaining cream over the top. Sprinkle with shaved chocolate. Chill several hours. Purchase pie cookbooks SPONSORED LINKS BACK TO PIE INDEX

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