Cherry-chocolate Angel Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bobbie – no, Cherries, Chocolate, Desserts, Pies & tart | 8 | Servings | |
INGREDIENTS
| Meringue Shell, see recipe | ||
| below | ||
| 4 | oz | Sweet chocolate |
| melted/cooled | ||
| 3 | T | Rum |
| 1 | t | Vanilla extract |
| 1 | c | Whipped cream, whipped to |
| soft peak | ||
| Maraschino cherries with | ||
| stems |
INSTRUCTIONS
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. MC formatting by bobbi744@sojourn.com Recipe by: Family Weekly, January 3, '71 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 49
Total Fat: 5.9g
Cholesterol: 5.7mg
Sodium: 3.2mg
Potassium: 14.4mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: <1g
Protein: <1g