Chocolate Angel Pie

In my pie journey for 2020, I am always looking for different recipes to try.  This one was in a book I bought a few years ago.  It is light and airy, yet with the filling it is rich.  A fun pie to make!

Chocolate Angel Pie

Ingredients:

Meringue Crust:

• 3 large egg whites
• 1/8 tsp. salt
• 1/8 tsp. cream of tartar
• 1/2 cup granulated sugar

Chocolate Mousse Filling:

• 3 T. milk
• 6 oz. semisweet chocolate, chopped
• 1 1/2 cups heavy cream
• 1/2 tsp. vanilla extract

Direction:
For the crust:

1. Preheat oven to 300 degrees.
2. Lightly butter a 9 inch pie plate and set aside.
3. In a large bowl, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until foamy.  With the mixer still running, gradually add the sugar a couple tablespoons at a time until it is fully incorporated.
4. Continue to whip the egg whites until glossy and stiff peaks form.  It is ready when it's silky but still holds its shape. 
5. Pile the meringue into the center of the pie plate.  Push the meringue out to the edges, building up the sides to form a crust.  
6. Bake for 50-55 minutes until the meringue is evenly toasted and set.
7. Allow the crust to cool while you make the filling. 

For the Filling:

1. Place chocolate in medium bowl and set aside.
2. Heat milk in a small bowl in the microwave until hot and steamy but not boiling. Pour the milk over the chocolate and let it sit for a couple minutes.  Stir the chocolate until it is completely melted and smooth.  Let mixture cool. (I had to microwave chocolate/milk a few seconds to melt chocolate.)
3. In a medium bowl, whip the heavy cream and vanilla to the soft peak stage.  If you over whip the cream, your mousse will be grainy.  Soft, cream, and pillowy is the texture you're looking for.
4. Once the cream has been whipped, fold the cream into the cooled chocolate, a little at a time until fully incorporated and no white streaks remain.
5. Immediately scrape the filling into the cooled meringue shell, smoothing the top. 
6. Cover loosely and refrigerate  at least 2 hours or overnight before serving.

Servings 8. Calories per serving 237.