Tag: Chocolate

Chocolate Angel Pie

by on Oct.27, 2015, under Desserts, Pies


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.


Serve the assembled pie within 3 hours of chilling.


  • 9 ounces milk chocolate, chopped fine
  • 5 ounces bittersweet chocolate, chopped fine
  • 3 large large egg yolks
  • 1 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup half-and-half
  • 1 1/4 cups heavy cream, chilled
  • 1 tablespoon cornstarch, plus extra for pie plate
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 3 large egg whites
  • Pinch cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups heavy cream, chilled
  • 2 tablespoons confectioners’ sugar
  • Unsweetened cocoa powder


  1. 1. FOR THE FILLING: Microwave milk chocolate and bittersweet chocolate in large bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk egg yolks, sugar, and salt together in medium bowl until combined, about 1 minute. Bring half-and-half to simmer in small saucepan over medium heat. Whisking constantly, slowly add hot half-and-half to egg yolk mixture in 2 additions until incorporated. Return half-and-half mixture to now-empty saucepan and cook over low heat, whisking constantly, until thickened slightly, 30 seconds to 1 minute. Stir half-and-half mixture into melted chocolate until combined. Let cool slightly, about 8 minutes.

    2. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk one-third of whipped cream into cooled chocolate mixture. Fold in remaining whipped cream until no white streaks remain. Cover and refrigerate for at least 3 hours, or until ready to assemble pie. (Filling can be made up to 24 hours in advance.)

    3. FOR THE MERINGUE CRUST: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Grease 9-inch pie plate and dust well with extra cornstarch, using pastry brush to distribute evenly. Combine sugar and 1 tablespoon cornstarch in bowl. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar mixture and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla to meringue and whip until incorporated.

    4. Spread meringue into prepared pie plate, following contours of plate to cover bottom, sides, and edges. Bake for 1½ hours. Rotate pie plate, reduce oven temperature to 200 degrees, and bake until completely dried out, about 1 hour longer. (Shell will rise above rim of pie plate; some cracking is OK.) Let cool completely, about 30 minutes.

    5. FOR THE TOPPING: Spoon cooled chocolate filling into cavity of pie shell, distributing evenly. Using stand mixer fitted with whisk, whip cream and sugar on medium-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, about 1 hour. Dust with cocoa. Slice with sharp knife and serve.


The egg white crust is part of what distinguishes angel pie. To avoid a sticky, broken meringue shell, add cornstarch to the whites, and grease the pie plate and dust it with more cornstarch. Also, this uses the ideal baking time and temperatures to ensure that the interior and exterior of the meringue cooked properly.

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PB&J Cookies

by on Nov.30, 2011, under Cookies, Desserts

1/4 cup dried cranberries
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
1/4 cup reduced-fat peanut butter, such as Better’n Peanut Butter
2 tablespoons agave nectar
3 large egg whites
4 packets (about 4 grams) powdered stevia, such as SweetLeaf
1/4 cup puffed millet cereal, such as Arrowhead Mills
1/4 cup peanut butter chips
Nonstick cooking spray

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
2. In a small bowl, add the cranberries. Pour in hot water to cover and allow to soak.
3. Meanwhile, in the bowl of a food processor, combine the vanilla, cocoa, cannellini beans, peanut butter, and agave. Blend until the mixture is smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
4. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the stevia. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined.
5. Drain the liquid from the cranberries and then add the cranberries to the batter. Add the millet. Fold the batter until the cranberries and millet are evenly dispersed and the cocoa mixture is completely incorporated.
6. Drop mounded spoonfuls of the batter onto the prepared sheets. Spread the batter out to form cookies about 2 inches in diameter. Sprinkle the peanut butter chips on top of the cookies.
7. Bake for 12 to 14 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer the cookies to wire racks to cool.

Makes 20 Cookies @ 55 calories each

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Puppy Chow

by on Nov.03, 2011, under Cookies, Desserts

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
3 cups powdered sugar

1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.
2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.
3. Place the 9 cups of Crispix cereal in a very large bowl.
4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
5. Place the powdered sugar in a large zip-lock type plastic bag.
6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).
7. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.
8. Once the mixture is fully coated, place in a large serving bowl.
9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag. Add powdered sugar to the bag as needed until all the mixture is coated.

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