Recipe - Cherry-Chocolate Angel Pie

Meringue Shell; (see recipe
below)
4 ounce Sweet chocolate;
melted/cooled
3 tablespoon Rum
1 teaspoon Vanilla extract
1 cup Whipped cream; whipped to
soft peak
Maraschino cherries with
stems

Blend rum and vanilla extract into the cooled chocolate. Spread over the
whipped cream and gently fold together. Turn filling into the cooled
meringue shell. With back of a spoon, gently form swirls over entire
surface of pie. Refrigerate pie just until thoroughly chilled. (Filled
meringue shellstend to become soggy if chilled too long) Garnish edge of
filling with the cherries. Makes one 9 inch pie.

Meringue Shell: 4 egg whites
One half tsp. cream of tartar 1 cup sugar

Beat egg whites with cream of tartar until frothy. Gradually add about half
of the sugar, beating constantly. Gradually add remaining sugar, continuing
to beat until still peaks are formed. Spread a one inch laer of meringue on
bottom of a lightly greased 9 inch pie plate. Pile remaining meringue
around sides of plate and swirl with a spatula to form the sides of the
shell. Bake at 250 F. about 2 One fourth hours, or until meringue is dry. Cool
merinue in plate on a wire rack. MC formatting by bobbi744@sojourn.com

Recipe by: Family Weekly, January 3, '71

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 25, 1998