Posted by: Catherine | July 6, 2009

Chocolate Angel Pie (RR*)



(Reader Recipe)

This chocoholic is always on the lookout for a richer, creamier, better chocolate recipe, and when I saw Chocolate Angel Pie in my friend Gail Monaghan’s book Lost Desserts I knew immediately from the photo it had my name on it. Then I read it was from Miss Grimble’s, a legendary bakery in New York City in the 60s and 70s, and I had to try it immediately. The recipe was pretty simple…and perfect for another round of Emma’s Cooking School—we were having her friend Kelsey over for an afternoon of baking to celebrate her promotion into 7th grade. You can see from the photos that the girls did an amazing job! And yes, it was as good as I’d hoped. Gail quoted Sylvia Balser Hirsch, aka Miss Grimble, saying about her creation: “Desserts are my business, and I find this possibly the most irresistible one in all dessertdom. Dieters fall off their diets and strong men go weak at the sight of it. It is beautiful to behold and luscious to eat.” Indeed….

Serves 8

For the meringue crust

4 large eggs, separated, whites at room temperature (refrigerate the yolks and reserve for the filling)

Large pinch of salt

1/4 t. cream of tartar

1 cup plus 2 T sugar

1/2 t. vanilla extract

For the filling

12 oz. semisweet chocolate, chopped

5 t. instant espresso pwder, such as Medaglia D’Oro

Pinch of salt

4 large egg yolks (reserved from meringue crust)

1 cup very cold heavy cream

2 T. Kahlua

For the topping

1 cup very cold heavy cream

1/4 cup sugar (superfine ispreferable)

1 t. vanilla extract

1 pint fresh strawberries, hulled and sliced, or fresh raspberries (optional)

1/4 cup shaved semisweet chocolate (optional)

To make the meringue crust

Preheat the oven to 275 degrees. Lightly butter a 9-inch springform pan or a pie pan with a removable bottom and line the bottom with parchment paper; butter the paper.

Using an electric mixer fitted with the whisk attachment, beat the egg whites together with the salt on low speed until foamy. Add the cream of tartar and continue beating. When the whites are opaque and beginning to stiffen, increase the speed to medium and begin adding the sugar. Beating constantly, continue to add it very slowly so as not to deflate the egg whites. When all the sugar has been added, add the vanilla and increase the speed to high. COntinue beating until the egg whites are very stiff.

Spread the meringue mixture evenly over the bottom and up the sies of the prepared pan, bulding up the sides about 2 inches (enough to hold the filling).

Place the pie pan on a baking sheet and bake for 1 hour and 15 minutes. Remove from the oven an dlet cool.

To make the filling

Place the chocolate, instant espresso powder, salt, and 3/4 cup water in the top of a double boiler or in a metal bowl set over a sacepan of simmering water. Heat until the chocolate has just melted, stirring frequently.

Remove from the heat and beat in the egg yolks, one at a time. LEt the mixture cool copletely.

Whip the cream until soft peaks form. Beat in the Kahlua, then fold the mixture int o the completely cooled chocolate. Refrigerate.

To assemble the pie and make the topping

Spoon the chocolate filling into the meringue shell, smooth the top and refrigerate until set, for at least 4 hours. The pie can be refrigerated for up to 24 hours at this point.

When ready to serve, carefully remove the pie from the pan and place it on a serving platter.

Whip the 1 cup cream together with the sugar and vanilla until fairly stiff. Spread the whipped cream over the chocolate filling and decorate with the berries. Sprinkle with the shave chocolate and serve.

Other Recipes from Gail

overall-side Coffiesta Sundae

lostdesserts_pg130 Fané

dsc_0103 Frozen Lemon Meringue Bombe

dsc_34 Chocolate Torrone Loaf

melon31 Melon Surprise

img_1577 Jeremiah Tower’s Black Bean Gazpacho



  1. Oh but of course! But of course. Who’s going to say no to that? Not one person.

  2. with that decadent and luscious look, I wonder why its called “angel”? More like demonic, and sinfully outrageously DELICIOUS!

  3. WOW!! So beautiful, such great work done by the girls. I love how sinfully decadent this looks.They did a fantastic job.

  4. Oh MG,
    This look so professional. Of course it tastes delicious too!

  5. Mmmm. That looks completely irresistible. The girls did a wonderful job.

  6. mmm..lemme grab a fork and see if I can get a forkful. It’s very tempting!

  7. must find a reason to try this!!! quick, i need a dinner party to go to! 🙂

    This looks so delish! I will have to try this one soon! And seems easy, too!

  8. When I saw your first photo I said to myself “Oh dear.” As in, “Oh dear I am goner.” This looks like another winner from Gail. Bless her!

  9. I am loving all these Emma ideas and recipes! From this chocolate pie to the body scrubs it sounds like you all are having a great summer.

  10. This looks heavenly!

  11. What a georgous pie! so rich & decadent!

  12. …guh. Want!

  13. Wow, looks a piece of heaven…yummie yummie!

  14. This cake looks absolutely to die for! I love meiengue…awesome job!

  15. meringue, that is.

  16. OMG – 7th grade girls did that? They put me to shame! What a wonderful outcome. Brava grirls and may I have some, please?

  17. oh heavens, what a treat. it’s perfectly-named and completely beautiful. the fact that it would taste sensational is obvious–thanks for sharing this impressive creation!

  18. wow!! already craving for this chocolate pie.. impressive!!1 just beyond impressive!!

  19. Amazing!!! There’s Something special About holding a Chocolate Pie! Tasty and Delicious:)

    Thanks for sharing wonderful Recipe:)

    Have Wondreful Thrusday ~

  20. This looks absolutely amazing! I’m definitely going to bookmark this! 🙂

  21. What an impressive dessert! So unique too.

  22. This looks incredible and my husband would certainly go weak in the knees at the sight of this! Awesome job!

  23. looked way to good not to try. just put mine in fridge to cool for 4 hours. i added a little cinnamon and ground chipotle to the chocolate for a little bit of a kick. thanks for the motivation!

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