Chocolate Angel Pie
In our early experiments, this pie was no angel: The meringue crust stuck and the chocolate flavor was faint.
Why This Recipe Works
For a pie with a balance of chocolate filling, crisp meringue, and fluffy whipped cream, we needed to boost the chocolate flavor. By making a cooked custard, we were able to load nearly a pound of chocolate into the filling, and using part milk and part bittersweet chocolate lent depth and complexity. True meringue takes time, and we found that 2½ hours in the oven was necessary for the lightest, crispest crust. To prevent the crust from sticking to the pan, we rely on a double dose of cornstarch—in the egg whites and as a coating for the pie plate. To finish, we go with lightly sweetened whipped cream and a sprinkling of cocoa powder.
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