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This Chocolate Peppermint Angel Pie is a delightful, no-bake dessert that combines rich cocoa flavor with the cool freshness of peppermint. The base is a sturdy, buttery cookie crust, providing a perfect crunch against the soft, cloud-like filling. Made with whipped egg whites (angel food style) folded into a creamy chocolate mixture, the texture is impossibly light yet satisfyingly decadent. It&# 226;ÂÂs an elegant yet simple treat perfect for holiday gatherings, Christmas parties, or any evening you crave a sophisticated chocolate experience. Chill thoroughly for the best texture and flavor meld.
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Chocolate Peppermint Angel Pie
Description
This Chocolate Peppermint Angel Pie is a delightful, no-bake dessert that combines rich cocoa flavor with the cool freshness of peppermint. The base is a sturdy, buttery cookie crust, providing a perfect crunch against the soft, cloud-like filling. Made with whipped egg whites (angel food style) folded into a creamy chocolate mixture, the texture is impossibly light yet satisfyingly decadent. It&# 226;ÂÂs an elegant yet simple treat perfect for holiday gatherings, Christmas parties, or any evening you crave a sophisticated chocolate experience. Chill thoroughly for the best texture and flavor meld.Ingredients
Directions
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Crush cookies and mix with melted butter to form a crust; press into a pie plate and chill.
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In a small bowl, soften gelatin in 1/4 cup water, then heat gently until dissolved.
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In a saucepan, combine 1 cup skim milk and cocoa, whisking until smooth.
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Heat the milk and cocoa mixture over medium heat until bubbles appear at the edges.
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Whisk a small amount of the hot milk mixture into the remaining cocoa mixture, then pour back into the saucepan.
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Cook over medium heat, stirring constantly with a wooden spoon for 3-5 minutes until slightly thickened.
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Remove from heat and whisk in chocolate pieces and softened cream cheese until smooth.
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Stir the dissolved gelatin, vanilla extract, and peppermint extract into the chocolate mixture.
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In a small saucepan, combine 1/4 cup water, 1/2 cup sugar, and 2 tsp corn syrup; bring to a boil.
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Cook the sugar syrup over medium-high heat for about 5 minutes until it reaches 239ðF (115ðC) (soft-ball stage).
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While the syrup cooks, beat egg whites in a large bowl until soft peaks form.
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Add 1 tbsp sugar to the egg whites and beat until stiff but not dry.
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Slowly pour the hot sugar syrup into the egg whites in a thin stream while beating continuously.
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Continue beating the meringue for 5 minutes until it is stiff, satiny, and cool to the touch.
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Whisk one cup of the meringue into the chocolate mixture to lighten it.
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Gently fold in the remaining meringue until no white streaks remain.
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Spoon the filling into the prepared crust and smooth the top.
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Refrigerate for at least 4 hours or until set before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 361.8kcal
- % Daily Value *
- Total Fat 24.0g37%
- Saturated Fat 13.5g68%
- Cholesterol 136.8mg46%
- Sodium 224.6mg10%
- Total Carbohydrate 38.6g13%
- Dietary Fiber 9.9g40%
- Sugars 11.9g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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