Chocolate Angel Pie — Scrumptious!

Chocolate Angel Pie

Ingredients

2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar

Filling:

1 cup semisweet chocolate chips
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
Chopped nuts

Directions

~Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved.

~Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack.

~For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature.

~In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts. Refrigerate, for several hours before serving. Refrigerate leftovers.

~Makes 8 servings.