German Chocolate Angel Pie

Kitchen Tested
  • Yield 8 servings

A reduced-fat, super easy chocolate pie.


3 large egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup sugar
1 tablespoon plus 1 teaspoon vanilla extract
1 (4-ounce) bar German Sweet chocolate
3 tablespoons water
1 (8-ounce) container fat-free frozen whipped topping, thawed


  1. Preheat oven to 300F.
  2. Beat egg whites with salt and cream of tartar until foamy texture appears. Add sugar by 2 tablespoon additions, continuing to beat until stiff peaks form. Fold in 1 tablespoon vanilla. Transfer mixture to pie pan, create a nest shape, and bake for 45 minutes.
  3. Microwave chocolate in water for 1 minute and stir until smoothly melted. Cool then add remaining vanilla. Fold whipped topping into cooled chocolate. Transfer to meringue shell, freeze and allow some thawing time before serving.




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