Cherry-Chocolate Angel Pie
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Cherry-Chocolate Angel Pie
  Pie    Cherries    Chocolate  
Last updated 6/12/2012 1:13:20 AM. Recipe ID 41708. Report a problem with this recipe.
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      Title: Cherry-chocolate angel pie
 Categories: Bobbie - no, Cherries, Chocolate, Desserts, Pies & tart
      Yield: 8 Servings
 
           Meringue Shell; (see recipe
           -below)
      4 oz Sweet chocolate;
           -melted/cooled
      3 tb Rum
      1 ts Vanilla extract
      1 c  Whipped cream; whipped to
           -soft peak
           Maraschino cherries with
           -stems
 
  Blend rum and vanilla extract into the cooled chocolate. Spread over
  the whipped cream and gently fold together. Turn filling into the
  cooled meringue shell. With back of a spoon, gently form swirls over
  entire surface of pie. Refrigerate pie just until thoroughly chilled.
  (Filled meringue shellstend to become soggy if chilled too long)
  Garnish edge of filling with the cherries. Makes one 9 inch pie.
  
  Meringue Shell: 4 egg whites
      1/2    tsp. cream of tartar 1 cup sugar
  
  Beat egg whites with cream of tartar until frothy. Gradually add
  about half of the sugar, beating constantly. Gradually add remaining
  sugar, continuing to beat until still peaks are formed. Spread a one
  inch laer of meringue on bottom of a lightly greased 9 inch pie
  plate. Pile remaining meringue around sides of plate and swirl with a
  spatula to form the sides of the shell. Bake at 250 F. about 2 1/4
  hours, or until meringue is dry. Cool merinue in plate on a wire
  rack. 




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Recipe ID 41708 (Apr 03, 2005)

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