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
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.
Yields
1 Servings