Lola's Chocolate Pecan Angel Pie

  • Shell :
  • 2 egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup pecans, chopped
  • Filling :
  • 1 (6-oz.) package semi-sweet chocolate chips
  • 1/4 cup water
  • 1/2 pint whipping cream
  • 3 tablespoon granulated sugar
  • 1/2 teaspoon vanilla

Shell: Preheat oven to 275 degrees. In an electric mixer, beat the room-temperature egg whites until peaks begin to form. Beat in the cream of tartar, 1 tsp. vanilla, and salt. Gradually add 2/3 cup of sugar, and continue beating until very stiff peaks form. By hand, fold in the pecans. Prepare a 9-inch pie dish with spray-oil. Spoon the egg mixture in the dish to cover the bottom, and as much of the sides as possible. Do not cover rim itself. Bake in the preheated oven for 1 and 1/2 to 2 hours or until light golden brown and crisp. Allow shell to cool completely. Filling: In a double boiler over boiling water, melt chocolate chips and water. Do not stir until chocolate pieces are completely melted; then stir until smooth. Remove mixture from heat, and allow to cool. In an electric mixer, beat the cream until stiff; then add 3 tablespoons sugar and 1/2 teaspoon vanilla. By hand, fold in the melted chocolate. Spoon the chocolate mixture in the cooled shell, and refrigerate for 4 hours or overnight.