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Chocolate Angel Strata Pie

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Chocolate Angel Strata Pie

Kelly
The Cook
12 Servings
12 Ingredients
13 Comments

Want a winning chocolate pie recipe to wow your holiday family and friends? Come try this pie!

Read More
12 Servings
12 Ingredients
13 Comments

Ingredients

  • 1 individual Pie Crust, 9-inch, Frozen
  • 2 individual Egg White
  • ½ teaspoons Vinegar
  • ¼ teaspoons Salt
  • ¼ teaspoons Cinnamon #1
  • ½ cups Sugar #1
  • ¾ cups Chocolate Chips, Semisweet
  • 2 individual Egg Yolk
  • ¼ cups Water
  • ¼ cups Sugar #2
  • ¼ teaspoons Cinnamon #2
  • 1 cup Heavy Whipping Cream

Containers

  • 1 Pie Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place pie crust in a pie pan and pre-bake the crust with pie weights or dried beans on top of foil at 450 degrees for 10-12 minutes until golden brown.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place pie crust in a pie pan and pre-bake the crust with pie weights or dried beans on top of foil at 450 degrees for 10-12 minutes until golden brown.
  2. Let cool. Reduce oven temp to 350 degrees.
  3. In a stand mixer with the whisk attachment or a hand mixer, beat two egg whites with vinegar, salt and cinnamon #1 until soft mounds form.
  4. Add sugar #1 gradually. Continue beating until meringue stands in stiff, glossy peaks.
  5. Spread meringue on the bottom and sides of the cooled pie shell and bake at 325 degrees for 15-18 minutes until golden brown.
  6. Melt the chocolate chips in a double boiler.
  7. Add slightly beaten egg yolks and water to melted chocolate. Mix well.
  8. Spread approximately three tablespoons of the melted chocolate over the cooled meringue.
  9. Set the remainder of the melted chocolate aside.
  10. Put pie in fridge while prepping next layers.
  11. Combine the sugar #2, cinnamon #2, and heavy whipping cream. Beat until thick.
  12. Spread half of this mixture over the chocolate in the pie shell.
  13. Combine the remaining whipped cream mixture with the melted chocolate and spread as the final layer.
  14. Chill for at least four hours or overnight until ready to serve.

Categories

traditional, kid-friendly, nut-free, vegetarian, spring, summer, winter, fall, fish-free, shellfish-free

Categories

traditional, kid-friendly, nut-free, vegetarian, spring, summer, winter, fall, fish-free, shellfish-free

13 Comments

Join the discussion

  1. 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?

    1. 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”.

    2. 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.

    3. The egg yolks and chocolate blend as the chocolate melts and thickens the mixture, making a chocolate custard. It works well and I’ve never worried about it in the 50 years I’ve been making this pie.

  2. 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. 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.

    1. Hi Robin, The acidity of the vinegar helps the meringue to stabilize. Some recipes might call for lemon juice or cream of tartar – it’s the same in essence. You will want to use white vinegar. 🙂

  5. I received this recipe at a kitchen wedding shower in 1970. We absolutely love it and have to have it at the holidays. Until the advent of recipes on the internet, I had never seen the recipe anywhere else or been served it anywhere else. The shrinking meringue is caused by moisture and there is an explanation on the internet. Since the next layer covers the meringue, I’ve never worried about it.

  6. Delicious. I used a graham cracker crust and used cool whip in place of the heavy cream. I think it saved me time and calories! And it was a hit.