Chocolate Macadamia Angel Pie

  • on August 21, 2007
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Ingrients & Directions

4 Egg whites
1/4 ts Salt
1/4 ts Cream of tartar
1 c Sugar

1/4 c Sugar
3 tb Cornstarch
1/2 ts Salt
1 1/2 c Milk
1 pk (6-oz) Nestle Toll House
-semi-sweet chocolate
1 tb Chocolate flavored liqueur
1 1/2 c Heavy cream; whipped,
1 c Chopped macadamia nuts
Chocolate shavings and whole
-macadamia nuts (optional)

Angel Pie Crust: Preheat oven to 275 degrees. In 1-1/2 quart bowl, combine
egg whites, salt and cream of tartar; beat until foamy. Gradually beat in
sugar until stiff peaks form. Spread meringue on bottom and up sides of
buttered 9-inch pie plate. Build meringue up around rim, extending 1 inch
higher than edge. Bake at 275 degrees for 1 hour. Turn oven off. Let stand
in oven with door ajar for 1 hour.

Filling: In medium saucepan, combine sugar, cornstarch and salt. Gradually
stir in milk. Cook over medium heat, stirring constantly, until mixture
boils. Boil 1 minute; remove from heat. Add Nestle Toll House semi-sweet
chocolate morsels and chocolate flavored liqueur; stir until morsels are
melted and mixture is smooth (mixture will be thick). Transfer to large
bowl; cool to room temperature. Fold in 2 cups whipped cream and chopped
nuts. Spoon into prepared Angel Pie Crust. Chill until ready to serve.
Garnish with remaining whipped cream and, if desired, with chocolate
shavings and whole nuts. Makes one 9-inch pie.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen’s MM
Recipe Archive,

8 Servings

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