#9thAnnualPieathalon: Chocolate Angel Pie

In 2018 the Pieathalon was a new-to-me event. I have since participated in the 5th, 6th, and 7th Annual Pieathalons which are coordinated by Emily of Dinner is Served 1972. Every year is a ton of fun. So, when she emailed to see if I were interested in participating in the 9th annual pieathalon, I was in!

Since this whole Pieathalon thing is only once a year, I'll share the rules with my readers. 

1. Pick a pie recipe from a pre-1990 cookbook.

2. Email it to Emily.

3. She assigns it randomly to another pieathlete.

4. We bake.

5. We post.

6. We share.

Today's the day! Get ready for some fun retro pie recipes. My assignment this year came from Kari at The Nostalgic Cook. Let's get this party started!

The #9thAnnualPieathalon Line-Up

• Apricot Mallow Pie by Grannie Pantries              
• Candy Apple Cheese Pie by Dinner Is Served 1972
• Chocolate Angel Pie by Culinary Adventures with Camilla 
• Ham Tongue Pie by The Nostalgic Cook          
• Lime Pie with Creme de Menthe by Retro Food for Modern Times     
• Pooh's Summer Pie by Vintage Recipe Cards      
• Praline Pumpkin Pie by Dr Bobb's Kitschen          
• Sagittarius Hamburger Pie by Silver Screen Suppers     
• Yul Brenner's Pie by Book of Cookrye               
• Zucchini Pie by Kitchen Confidence      

 

Chocolate Angel Pie

I had never heard of this recipe, but it is not very sweet and relatively easy to make. I will certainly be making it again. Kari submitted this from Betty Feezor's Carolina Recipes.  She noted, "The page with the publication date has been ripped out, but I believe it is from the late 1970s. Betty Feezor was a television personality in North Carolina from the 1950s through the 1970s."  Kari also shared this brief biography about Betty.

Ingredients makes one 9-inch pie

My version is slightly adapted in that I didn't read the ingredients very carefully and skipped over the chopped pecans bit. And I topped my creation with more whipped cream and some chocolate bark. Also, I had no idea what German's Sweet chocolate was, so I just used a bar or organic chocolate in its place.

Meringue Crust

• 2 egg whites
• 1/8 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1 cup granulated sugar

Filling

• 4 ounces dark or semi-sweet chocolate
• 3 Tablespoons water
• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

Serving

• chocolate curls 
• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

Procedure

Meringue Crust

Preheat oven to 250 degrees Fahrenheit. Lightly grease your pie pan and set aside.

Place all of the ingredients in a clean mixing bowl. Beat until stiff peaks form. Spoon meringue into prepared pan and place in the oven for 1 hour. Remove from the oven and let cool while you prepare the filling.

Filling

In a medium saucepan, pour in the water and bring to a simmer. Remove from heat and whisk in the chocolate until smooth.

In another mixing bowl, beat together cream and vanilla. Fold in the melted chocolate until fully combined. Spoon into the cooled meringue.

Serving

To serve, beat cream and vanilla into soft peaks and top the chocolate filling with the cream. Arrange chocolate curls on top and serve immediately.

After I posted photos of this creation, I was bolstered by this exchange regarding my omission of the nuts. My high school friend and fellow foodie shared: "My mom has made that since I was a kid—melted Bakers chocolate, meringue crust (with pecans, I think?). ...it’s been my dad’s favorite dessert for decades. It is quite worthy." Then I mentioned I forgot the nuts. She said, "I think it’s better without—they sort of disrupt the smooth, melt in your mouth texture!" Fantastic. We loved the creamy, smooth richness without nuts, too.

Well, that's a wrap of my offering for the 9th Pieathalon. I can't wait to see the other pies.