| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Cream of tartar |
| 1/2 |
c |
Sifted granular sugar |
| 1/2 |
c |
Pecans |
| 1/2 |
ts |
Vanilla |
| 1 |
pk |
German's chocolate |
| 3 |
tb |
Water |
| 1 |
ts |
Vanilla |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
BTW, I got the appetizer recipe from my mom and the angel pie from my
grandmother - where they got them, I have no idea.
Beat egg whites, salt, and cream of tartar until soft peaks are formed. Add
sugar gradually and continue beating until mixture is stiff. Fold in nuts
and 1/2 tsp. vanilla. Turn into lightly greased 8" pie pan and make
nest-like shell, building up 1/2" above edge of pan. Bake at 300 for 50-55
minutes.
Place chocolate and water in saucepan over low heat. Stir until chocolate
is melted. Cool until thickened. Add 1 tsp. vanilla. Whip cream. Fold
chocolate mixture into cream. Spoon into cooled shell. Chill 2 hours.
Posted to bakery-shoppe digest V1 Number 022 by waterman@vt.edu (Betsey) on
Apr 11, 1997
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