Mocha Angel Pie

Mocha Angel Pie


3 egg whites
1/4 teaspoon cream of tartar
Dash of salt
3/4 cup granulated sugar
2 packages (2 cups) semisweet chocolate pieces
1 tablespoon instant coffee
1/4 cup boiling water
1 cup heavy cream, whipped
1 teaspoon vanilla extract


The day before the party –

Heat oven to 275-degrees.
Beat egg whites until quite stiff; gradually add next e ingredients (cream of tartar, salt, and granulated sugar), beating until stiff and satiny.  

Spread about 2/3 of meringue over bottom and sides of well-greased 8-inch pie plate.  Drop remaining meringue in rounds,  along the rim of the plate, pulling each mound up into points.  Bake 1 hour, or until the shell is light brown and crisp.  Cool on wire rack, away from drafts. 

In {bowl} over hot, not boiling, water melt chocolate pieces.  Combine instant coffee and boiling water.  Stir into melted chocolate, cool 5 minutes, stirring now and then.  Fold in whipped cream and vanilla. 

Pour into meringue shell.  Refrigerate. 





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