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Chocolate Angel Strata Pie

<p>Want a winning chocolate pie recipe to wow your holiday family and friends? Come try this pie!</p>
12 Servings Recipe By

Ingredients

  • 1 individual Pie Crust, 9-inch, Frozen
  • 2 individual Egg White
  • 1/2 teaspoons Vinegar
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Cinnamon #1
  • 1/2 cups Sugar #1
  • 3/4 cups Chocolate Chips, Semisweet
  • 2 individual Egg Yolk
  • 1/4 cups Water
  • 1/4 cups Sugar #2
  • 1/4 teaspoons Cinnamon #2
  • 1 cup Heavy Whipping Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/12 of pie
  • 202 Calories
  • 12g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 52mg Cholesterol
  • 63mg Sodium
  • 23g Total Carb
  • 1g Fiber
  • 21g Total Sugars (Includes 20g Added Sugars)
  • 2g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

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
  2. Serve cold.

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