Thursday, November 27, 2008
Angel Pie (not to be confused with Angel Food) is the go-to dessert for any greater-Moriarty-family gathering. Picture a chewy meringue crust filled with whipped cream, dark chocolate, and fresh raspberries and you'll understand why we were a little obsessed with this dessert as kids.
For the Crust:
4 egg whites
1/2 t. cream of tartar
pinch of salt
1 c. sugar
For the Filling:
1/2 pint heavy cream
1 t. real vanilla extract
1 bar good, dark chocolate
1/2 pint raspberries
* I don't, but if you sweeten your whipped cream add a few tablespoons of sugar
Preheat oven to 275.
Liberally butter a pie plate so your meringue crust doesn't stick.
Separate the eggs and whip the whites with the cream of tartar and salt until they're stiff and form soft peaks when you lift the beater. (Don't push it too far or the egg whites will dry out.) Ditch the yolks or save them to make Lemon Curd!
Slowly add the sugar as you continue to beat the whites until the meringue is silky and forms stiff peaks when you lift the beater.
Dump the meringue into your pie plate and fiddle with it, spreading across the bottom and up the sides, until it looks like a billowy nest. You want to create a nice place for the filling to go.
Bake the crust until golden and firm, between 75 and 90 minutes. Turn the oven off and let the crust cool completely in the oven with the door slightly ajar.
When you're ready to assemble, melt the chocolate and pour over the bottom of the crust. The chocolate will harden as it cools. You may want to reserve some chocolate to shave over the top of the finished pie.
Arrange (or dump) the raspberries over the chocolate.
Whip the cream with the vanilla extract (and sugar, if you're of the sweeter persuasion) and spread into the crust.
* Warning: Young hands are tempted to pick and nibble at the crust.
More photos to come...