Chocolate Angel Pie | The Jewish Week | Food & Wine
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Chocolate Angel Pie

A Passover-friendly, chocolate-rich dessert.
Chocoate Angel Pie. Courtesy of Elizabeth Kurtz

10 Servings

active: 
1 hr

total: 
4 hrs

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This recipe is from Elizabeth Kurtz's new cookbook, 'CELEBRATE,' from GourmetKosherCooking.com that features more than 200 crowd-pleasing recipes that are easy enough for everyday, and special enough for Shabbos. Learn more about the new cookbook here. Reprinted with permission from the author.

Air Max 270 Men

Ingredients

For the meringue crust. 4 egg whites, at room temperature

1 cup plus 2 tablespoons sugar

1 teaspoon potato starch

1 teaspoon distilled white vinegar

3/4 teaspoon Passover vanilla extract

For the filling: 2 ounces unsweetened chocolate, chopped

4 egg yolks

1/2 cup sugar

2 tablespoons water

1/8 teaspoon salt

2 cups pareve whipping cream, whipped until soft peaks form, divided

Generous amount of chocolate and pareve white chocolate shavings, for garnish

Steps
  1. Preheat oven to 450°F. Grease a 9-inch deep-dish pie pan. To prepare the meringue crust: With an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add sugar and potato starch, constantly beating. Stir in vinegar and vanilla; beat until stiff peaks form and meringue is thick and glossy
  2. Spoon meringue into prepared pie pan; press against sides to form a crust. Place in oven and turn off heat.
  3. Leave meringue in oven for 3 hours; remove pan to cool. The meringue can be stored up to 2 days, covered, in a dry place.
  4. To prepare the filling: Melt chocolate in a medium saucepan over low heat, stirring until smooth. Cool to lukewarm. Using an electric mixer, beat egg yolks, sugar, water, and salt until frothy. Stir into pan of melted chocolate.
  5. Cook mixture over low heat, whisking constantly until thick, about 4 minutes. Cool completely.
  6. Fold chocolate mixture into half of the prepared whipped cream. Pour into cooled shell; chill in refrigerator until mousse is set.
  7. Top with remaining half of whipped cream; garnish with chocolate and white chocolate shavings. Store in refrigerator until ready to serve.