German Chocolate “Angel” Pie

Mrs. Rosa Lee Meeks
Farmerville, La. #207 OES 

Beat till fluffy:

  • 2 egg WHITES
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar

Add 1/2 cup sugar, adding 2 Tbsp. at a time. Beat well after each addition. Continue beating till stands in very stiff peaks.

Fold in:

  • 2/3 cup chopped pecans
  • 1/2 tsp vanilla

Spoon into lightly buttered pie pan and shape, piling sides 1/2 inch above sides of pan.

Bake at 300° for 50 -55 minutes. COOL.

FILLING

Melt 1 pkg. German sweet chocolate with 3 Tbsp water. Cool.

When shell and chocolate mixture have completely cooled, beat 1 cup whipping cream till thick. FOLD in the chocolate mixture and 1 tsp vanilla.

Spoon into pie shell and chill for 2 hours.

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