3.14.2017

CHOCOLATE ANGEL PIE


A delicious twist on traditional cream pies, the typical pie crust in this chocolate angel pie is replaced with a light, slightly crisp baked meringue version for a naturally gluten free dessert.



Years ago when my husband stopped eating gluten, my dessert options greatly decreased. I was constantly on the search for delicious options that didn't just simply trade out regular flour for gluten free flour. So when I saw this recipe on Cook's Country, the tv cooking show by America's Test Kitchen I was intrigued.

Growing up I ate gobs of 'pie crust cookies' from my mom and my grandma's kitchens. My birthday candles were {and still are} placed atop pie, not cake. I'm a pie crust girl through and through and not a huge fan of meringue. It's very hard to sell me on anything other than pie crust, so trust me when I say this pie is amazing! So good, chocolate angel pie makes me forget I'm cheating on my beloved pie crust.


It does take a bit more planning than traditional pie. Not much extra effort required but the long oven time and being best eaten within a few hours of assembly, makes it so that you will want to start early the same day that you will be serving.


It's all worth the wait for a perfect airy crust filled with decadent chocolate mousse and topped with fresh whipped cream.


What are your favorite naturally gluten free dessert options? Please share for the sake of my sans gluten hubs. As always, if you make this or any of the dishes featured on my blog, I'd love to know! Share a picture and tag me on facebook or instagram so I can see your creation. I can't wait to see what you think and how you make it your own. Enjoy!






Chocolate Angel Pie
by Tristin Rieken of ONEarmedMAMA.com
based on a recipe from America's Test Kitchen Cook's Country

Ingredients

Filling
  • 2 1/2 cups semi sweet chocolate chips 
  • 3 large egg yolks
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup half and half
  • 1 1/2 cups heavy cream

Crust
  • 1 tablespoon cornstarch, plus a little extra
  • 1/2 cup sugar
  • 3 large egg whites
  • pinch cream of tartar
  • 1/2 teaspoon vanilla extract

Topping
  • 1 1/3 cups heavy cream, chilled
  • 2 tablespoons powdered sugar
Instructions

Filling
  • Microwave chocolate chips in a large bowl, stirring occasionally until melted. 
  • Whisk egg yolks, sugar and salt in medium bowl until combined. 
  • Bring half and half to a simmer in small saucepan over medium heat.
  • Whisking constatntly, slowly add hot half and half to egg yolk mixture until incorporated.
  • Return half and half mixture to saucepan and cook over low heat, whisking constantly until thickened about 1 minute.
  • Stir half and half mixture into melted chocolate until combined.
  • Let cook slightly, about 8 minutes. 
  • Meanwhile whip cream on medium low speed with a handheld or stand mixer fitted with whisk attachment until foamy, about 1 minute.
  • Increase speed to high and whip until thick, 1-3 minutes.
  • Gently whisk 1/3 of whipped cream into cooled chocolate mixture and fold in the remaining until no white streaks remain. 
  • Cover and refrigerate at least 3 hours, or until ready to assemble pie (filling can be made up to 24 hours in advance.)
Crust
  • Heat oven to 275 degrees farenheit. 
  • Grease a pie plate and dust well with cornstarch, using a pastry brush to distribute evenly.
  • Combine sugar and 1 tablespoon cornstarch in bowl.
  • Using a handheld or stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on low speed until foamy, about 1 minute. Increase speed to medium high and whip to soft, billowy mounds, about 1 to 3 minutes. 
  • Gradually add sugar mixture and whip until glossy, stiff peaks, 3 to 5 minutes. Stiff peaks will stand straight up when you hold the whisk upright.
  • Add vanilla and whip until incorporated.
  • Spread meringue into prepared pie plate, following all the contours of the pie plate and over the edges.
  • Bake for 1 1/2 hours. Rotate pie plate, reduce temperature to 200 degrees farenheit and bake until completely dried out, about 1 hour longer. 
  • Let cool completely, about 30 minutes.
Topping
  • Spoon chocolate filling into pie shell.
  • Whisk cold heavy cream and sugar on low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. 
  • Spread whipped cream evenly over chocolate.
  • Refrigerate until filling is set, at least 1 hour and up to 3 hours. 
  • Dust with cocoa or top with chocolate shavings. 
  • Slice with sharp knife and serve.
Yield: 1 9" pie - 8 to 10 servings

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