|I was at our ranch house and forgot to bring a pan from home so I had to make it in a disposable pan!|
Let me just say right now that this pie is the most delectable, smooth, satisfying chocolate pie I have ever eaten.
I used to make a Chocolate Silk Pie that I adored but it is made with uncooked eggs and I just could not risk eating it. I sure have missed that pie! So, when I found this recipe in my "The Lady and Sons Just Desserts" cookbook by Paula Deen, I was hoping that it would be close to that Chocolate Silk I used to love!
It did not let me down...it is DIVINE!! It is smooth as silk and is the most amazing chocoate pie I have ever eaten. Now a pie this good is worth the extra effort that this one calls for. I have made it several times and it does require precision...no cutting corners....but I tell you I think I could literally eat myself into chocolate heaven with this pie.
The pie "crust" is not a traditional one. The "crust" is a meringue. It is light and crunchy and goes perfectly with the chocolate mousse and the homemade whipped cream.
Oh and one more thing...start this pie early in the day! It takes a few hours from start to finish.
Let the ooh-ing and ahh-ing begin!!!
JOHN BERENDT'S FAVORITE ANGEL PIE
4 egg whites, at room temperature
1-1/3 cups sugar
2 teaspoons cornstarch
2 teaspoons white venegar
1/4 teaspoon pure vanilla extract
(3) 1-ounce squares unsweetened chocolate
4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons water
1 cup heavy cream, whipped
PREHEAT OVEN TO 450 Degrees
Grease a 9 or 10 inch pie pan
Beat egg whites with a handheld electric mixer
Until soft peaks form
Stir together sugar and cornstarch in a bowl, then add 2 tablespoons at a time to egg whites
Beat well between additions until the THIRD addition
After THIRD addition, beat in vinegar
Before LAST addition, beat in vanilla
Turn into prepared pan
Push tightly against sides to form a pie crust
Place in oven and turn OFF oven heat
Leave pie for at least 3 hours
For filling, melt chocolate in top of a double boiler. Since I don't have one, I just put water in a saucepot and rested the bowl with the chocolate on top of the saucepot. Be careful to not burn yourself, the bowl gets hot.
In another bowl, beat yolks, sugar, salt, and water thoroughly
Stir mixture into melted chocolate
Cook over boiling water, stirring constantly
Until very thick
Set aside and cool completely
Put a bowl and your mixing beaters in the freezer
Pour 1 cup of whipping cream into the bowl and beat on high
I always add about 1 tablespoon of sugar and 1/2 teaspoon of vanilla
Beat until the cream becomes fluffy like Cool Whip. This only takes about 2 minutes
Fold the cooled chocolate mixture into the whipped cream
Spoon into the meringue crust that has been cooled completely
Mix up another cup of whipping cream and dollop it on top before serving
Top with chocolate shavings and.....