Chocolate Angel Pie

Introduction

This is the best dessert recipe I have discovered in about 10 years is this chocolate - coffee - kahlua pie. Very rich, very adult and very decadent. It is not overly sweet if you use dark chocolate as the meringue is perfectly balanced. 

Ingredients

For the meringue crust:

• 4 large eggs, separated, use whites for crust and yolks for filling
• pinch salt
• 1/4 teasp of cream of tartar
• 1 cup plus 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

For the filling:

• 12 oz semi sweet chocolate, chopped
• 5 teaspoons good instant coffee eg Medaglio d'oro
• pinch of salt
• 4 large egg yolks
• 1 cup whipping cream
• 2 tablespoons kahlua

 For the topping

• 1 cup whipping cream
• 1/4 cup icing sugar
• 1 teasp vanilla extract
• 1 pint fresh hulled sliced strawberries, or raspberries
• 1/3 cup shave chocolate

Method

Meringue

Preheat oven to 275 degrees. Grease a 9 inch spring form pan, line bottom and sides with baking paper.

Whip whites until foamy, add cream of tartar, beat until stiff, slowly add the sugar then the vanilla. Beat until mixture is very stiff.

Spread the meringue evenly over the base and sides of the prepared pan. Needs to be about 2 inchs up the sides to contain the filling.

Bake for 1.25 hours. Remove from oven and leave to cool.

Filling

Combine the chocolate, coffee, salt and water in a double boiler until just melted together stirring frequently. (You can do this carefully in a microwave).

Remove from the heat and beat in the egg yolks, 1 at a time. Let the mixture cool completely.

Whip the cream to soft peaks, add the kahlua, then fold into the chocolate mixture. Refrigerate until cold.

Assembly and Topping

Tip the chocolate mixture into  the meringue crust, smooth top and refrigerate at least 4 hours but up to 24 hours. (It is very portable at this point if you are taking it somewhere as it is still in the spring form tin).

When ready to serve, remove the pie from the tin and place on a serving plate, Whip the cream, sugar and vanilla together until fairly stiff then spread on top. Decorate with berries and shaved chocolate. and sugar