Chocolate Angel Pie recipe


2 medium egg whites.
1/8 teaspoons of salt.
1/8 teaspoons of cream of tartar.
½ cup of sugar.
½ teaspoon of vanilla.
½ cup of pecans.

1 bar (4 oz) of Bakers German Sweet Chocolate.
3 tablespoons of water.
1 teaspoon of vanilla.
1 cup of whipping cream.
Preparation Instructions:

Preheat your oven to 300°F (150°C). Beat the egg whites with the salt and cream of tartar until foamy. Add the sugar, two tablespoons of at a time, beating thoroughly after each addition. Continue beating until very stiff peaks are formed. Fold in the vanilla and pecans. Spoon into a greased 8-inch pie pan to form shell, building up sides. Bake for 55 minutes.

Melt the chocolate with the water and remove from heat. Add the vanilla and allow to cool. Whip the cream and fold in chocolate mixture. Spoon into the cooled pie shell and refrigerate for 3 hours.

Pumpkin Pie recipe


3/4 cup brown sugar packed.
1 1/2 tbl sugar.
3/4 tsp cinnamon.
1/2 tsp ginger.
1/2 tsp nutmeg.
1/4 tsp allspice.
2 cup pumpkin.
1 1/4 cup evaporated skim milk.
3/4 cup egg whites whipped.
2 1/2 tsp vanilla.

Preparation Instructions:

Preheat oven at 375. Make pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing bowl, combine pumpkin, milk, egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled