Serves: 6
Total Calories: 367
Preheat oven to 325°. Butter a 9-inch pie plate.
In a large mixer bowl at high speed, beat egg whites with cream of tartar until stiff peaks form when beaters are raised. Sift together 1/2 cup sugar and 1/4 cup cocoa powder fold into egg whites with pecans and vanilla. Spoon into pie plate, forming a high edge.
Bake 35 minutes. Cool on a wire rack.
Sift together 1/4 cup sugar, 1/4 cup cocoa powder, and coffee granules fold into whipped cream. Spread over top of cooled meringue. Chill 2 hours before serving.
This Chocolate Angel Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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