Serves: 8
Total Calories: 339
1. Heat oven to 275°F. Generously butter 9-inch pie pan. In small bowl, combine egg whites, cream of tartar and salt beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla beat well.
2. With metal spatula, spread meringue in bottom and up sides of buttered pan, building up sides as high as possible.
3. Bake at 275°F. for 1 hour. Turn oven off let stand in oven with door ajar for 1 hour. Remove meringue shell from oven.
4. In small saucepan, combine chocolate chips and water cook over low heat, stirring constantly until smooth. Remove from heat stir in almond extract. Cool 30 minutes.
5. Fold chocolate mixture into 2 cups of the whipped cream. Spread filling in cooled meringue shell. Store in refrigerator. When ready to serve, garnish with remaining whipped cream and toasted sliced almonds.
TIP:* To toast almonds, spread on cookie sheet bake at 350°F. for 5 to 7 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on high for 4 to 7 minutes or until light golden brown, stirring frequently
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 360 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 14 g 70% * Cholesterol: 60 mg 20% * Sodium: 55 mg 2% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 1 g 4% * Sugars: 32 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 4 1/2 Fat or 2 1/2 Carbohydrate, 4 1/2 Fat
This Chocolate Mousse Angel Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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