Description
A gluten-free Chocolate Angel Pie featuring a crisp meringue crust filled with silky chocolate and topped with whipped cream.
Ingredients
Scale
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon fine salt
- 1 cup granulated sugar
- 1 tablespoon cornstarch, plus extra for dusting
- ½ teaspoon vanilla extract
- 8 ounces semisweet or bittersweet chocolate (60-70% cacao), finely chopped
- 3 tablespoons water (or coconut milk for dairy-free)
- 4 large egg yolks
- ¼ cup granulated sugar
- ½ teaspoon fine salt
- ½ cup half-and-half (or full-fat coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 1½ cups heavy cream, chilled (or solid part of 2 cans coconut milk, refrigerated overnight)
- 1⅓ cups heavy cream, chilled (or solid part of 1 can coconut milk, refrigerated overnight)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder for dusting, or chocolate curls for garnish
Instructions
- Start by preheating your oven to 275°F and thoroughly greasing a 9-inch pie plate. Dust it with cornstarch using a pastry brush to create an even coating that will prevent sticking. Line the bottom of the pie plate with parchment paper before greasing for much easier removal when serving.
- In a small bowl, whisk together the granulated sugar and cornstarch until combined. This mixture will help prevent grittiness in your meringue.
- Use a completely clean, grease-free bowl to beat your room temperature egg whites with salt and cream of tartar until foamy. Then increase your mixer speed and continue until soft, billowy mounds form. Warming egg whites to room temperature helps them whip to maximum volume, which creates that signature airy texture in your Chocolate Angel Pie.
- Gradually add the sugar and cornstarch mixture, 2 tablespoons at a time, while beating continuously. Continue beating until the meringue forms stiff, glossy peaks. Fold in the vanilla extract.
- Gently spread the meringue into your prepared pie plate. Create higher edges with a slight depression in the center to hold your filling. When spreading meringue, avoid overworking it as this can deflate the air bubbles you’ve worked hard to create.
- Bake your meringue on the lower-middle rack for about 90 minutes. After that, reduce the temperature to 200°F and continue baking for another hour, until completely dry. The long, low-temperature baking dries the meringue thoroughly without browning. Small cracks may appear as it bakes—this is completely normal and will be covered by your filling.
- Turn off the oven, crack the oven door open, and let the crust cool in the oven for 15 minutes. After that, remove it from the oven and let it cool completely at room temperature, about 30 minutes. The crust can be made up to 24 hours in advance and stored in a cool, dry place (not the refrigerator).
- Place your finely chopped chocolate with water in a microwave-safe bowl and heat at 50% power in 30-second intervals, stirring between each, until just melted. Stop heating when you still see a few unmelted pieces; the residual heat will finish the melting process.
The smaller you chop your chocolate, the more evenly it will melt, resulting in a smoother filling for your Chocolate Angel Pie. - In a medium bowl, whisk together the egg yolks, sugar, and salt until pale yellow and slightly thickened. Heat the half-and-half until it barely simmers in a small saucepan.
Watch carefully as dairy can boil over quickly. While whisking constantly, slowly drizzle the hot half-and-half into the egg mixture in a thin stream.
This tempers the eggs without cooking them. Transfer this mixture back into the saucepan and cook over low heat, stirring constantly, until slightly thickened and it coats the back of a spoon, about 1-2 minutes.
- Pour your hot custard into the melted chocolate and stir until completely combined and glossy. Let cool for about 10 minutes, stirring occasionally. While the chocolate mixture cools, whip the cold cream until soft peaks form.
If using coconut cream for dairy-free, whip the solid part until fluffy.
Gently whisk one-third of the whipped cream into the chocolate mixture to lighten it. Then, using a rubber spatula, carefully fold in the remaining whipped cream until no white streaks remain.
- Cover the chocolate filling and refrigerate for at least 3 hours or up to 24 hours until firm.
- When ready to serve, allow the chocolate filling to sit at room temperature for 10-15 minutes to soften slightly. Spoon it into your cooled meringue shell and smooth the top with an offset spatula.
- In a chilled bowl, whip 1⅓ cups heavy cream (or coconut cream), powdered sugar, and vanilla until stiff peaks form.
For extra stability, you can dissolve ½ teaspoon unflavored gelatin in 1 tablespoon water, microwave for 5 seconds, cool slightly, then drizzle into the cream while whipping. - Spread or pipe the whipped cream over the chocolate filling, either covering completely or leaving a border of chocolate visible. Dust with cocoa powder or chocolate curls for garnish.
- Refrigerate the assembled pie for at least 1 hour (but no more than 4 hours) before serving. For clean slices, dip your knife in hot water and wipe it dry between cuts.
Notes
- For a more intense chocolate flavor, use 70% dark chocolate; for a sweeter profile, choose 55-60% semisweet. Ensure chocolate is dairy-free for those needing that option.
- The assembled pie is best consumed within 4 hours of assembly. However, the meringue crust can be made 24 hours ahead and stored in a cool, dry place (not refrigerated). The chocolate filling can be made 24 hours in advance and refrigerated.
- Above 3,500 feet elevation, increase oven temperature by 25°F for the meringue and add 1 extra tablespoon of water to the chocolate mixture to prevent it from becoming too dry.
- For a refreshing mint chocolate variation, add ¼ teaspoon peppermint extract to the chocolate filling. For a coffee-chocolate flavor, dissolve 1 tablespoon of instant espresso powder in the hot half-and-half before mixing with the egg yolks.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg