Chocolate Angel Pie

• 4 egg whites room temperature
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 cup chocolate chips
• 4 egg yolks
• 1 teaspoon vanilla
• 2 egg whites stiffly beaten
• 8 ounces non-dairy whipped topping thawed, you can use real whipped cream for this step
• 1 cup whipping cream

1. Preheat oven to 300 degrees.
2. Grease 9" deep glass pie plate. (I spray it well with cooking spray)
3. Beat 4 egg whites and cream of tartar until frothy. Add sugar gradually, beating until stiff and glossy.
4. Spread meringue in pie plate, making a "well" in the middle for filling.
5. Bake in 300 degree oven for 1 hour. Turn off heat and keep meringue in oven for at least one hour, preferably overnight.
6. Put chocolate chips in medium sized microwave safe bowl. Microwave on high for 1 minute to 1 minute 20 seconds or until chocolate is melted (be careful not to burn them--the chips will retain their shape).
7. Pour filling into pie shell, cover with plastic wrap and chill for several hours.
8. Just before serving, whip whipping cream with 1 T. powdered sugar, and top pie. Garnish with chocolate curls, if desired.

egg whites, cream of tartar, sugar, chocolate chips, egg yolks, vanilla, egg whites, step, whipping cream

Taken from www.yummly.com/recipe/Chocolate-Angel-Pie-1653760 (may not work)