German Chocolate Angel Pie

Holly Clegg
  • Yield: 8 servings


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


  1. Preheat oven to 300F. 
  2. In a bowl, beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form. Fold in 1 tablespoon vanilla. Spoon into 9-inch lightly greased glass pie plate and form nest-like shell. Bake 45 minutes. Let cool. 
  3. In a microwave-safe bowl, melt chocolate in water for 1 minute; stir until melted.  Let cool. Add remaining 1teaspoon vanilla. Fold whipped topping into cooled chocolate. Spoon into meringue shell. Freeze. Thaw slightly to serve.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 198
  • Fat 4g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 109mg
  • Carbohydrate 37g
  • Fiber 1g
  • Protein 2g