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Chocolate Angel Strata Pie

Both of my grandmothers are nothing short of amazing when it comes to cooking. My Grandma Ruth tended to be healthier in her cooking but splurged for the special occasions. My Grandma Lois loves dessert and made some of the best pies around. This particular pie, actually won top bid in the pie category for the March/April 1982 issue of Chocolate News! And it is still one of the best pies I have ever had. It takes a little patience, but not too many ingredients, and the final product is just gorgeous!

Chocolate Angel Strata Pie


Kelly @ onceamonthmeals.com from Grandma Lois Kelly


  • 1 bottom pie crust (you can make it ahead or use store bought, I won’t tell)
  • 2 eggs, separated (two whites, two yolks)
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon, separated
  • 1/2 cup sugar or sucanat
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 cup whipping cream


Preheat oven to 450. Place pie crust in a pie pan and pre-bake the crust with pie weights or dried beans on top of foil at 450 for 10-12 minutes until golden brown. Let cool. Heat oven now to 325. In a stand mixer with the whisk attachment or a hand mixer, beat two egg whites with vinegar, salt and  1/4 teaspoon cinnamon until soft mounds form. Add sugar gradually. Continue beating until meringue stands in stiff, glossy peaks. Spread meringue on the bottom and sides of the cooled pie shell and bake for 15-18 minutes until golden brown. Let cool.

Melt the chocolate chips in a double boiler. Add slightly beaten egg yolks and water to melted chocolate. Mix well. Spread approximately three tablespoons of the melted chocolate over the cooled meringue. Set the remainder of the melted chocolate aside. Put pie in fridge while prepping next layers.

Combine the sugar, remaining cinnamon, and whipping cream. Beat until thick. Spread half of this mixture over the chocolate in the pie shell. Combine the remaining whipped cream with the melted chocolate and spread over regular whipped cream in pie shell. Chill for at least four hours or overnight until ready to serve. (The picture above I accidentally switched the chocolate whipped cream and regular, so my pie is backwards but still tastes the same.)

Freezing Directions:

Not recommended

Servings: 6 large slices or 12 small slices which is recommended since this pie is rich! 

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7 Responses to “Chocolate Angel Strata Pie”

  1. Katherine says:

    The chocolate-egg yolk layer doesn’t actually cook after you add the egg, does it? I’m not sure about the raw egg .. does it add something special to the taste?

    • Kelly says:

      No it is cooked the melted chocolate cooks the egg ever so slightly. The egg yolk adds a smooth texture and helps to create the “ganache”.

    • Terry says:

      I use pasteurized eggs made by Safest Choice just to be on the safe side. The whites take a bit longer to whip up, but the end result is the same. Absolutely delicious.

  2. Jennifer says:

    We make this all the time. Family recipie for years. We do it with gram cracker crust, much better. That little bit of raw egg won’t hurt anyone :)

  3. Donna Allen says:

    This has been my son’s birthday pie for 45 of his 49 years. Takes a little time but is so delicious. I have always had difficulty with the egg white layer separating from the crust but doesn’t affect the taste of the pie. This is a once a YEAR indulgence.

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