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Chocolate Peppermint Angel Pie

Chocolate Peppermint Angel Pie recipe image
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;€™s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 361.8
Dietary: Gluten-free, Low-fat
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;€™s 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
  • 1 cup Skim milk
  • 1 lg Egg
  • 1/3 cup Light corn syrup
  • 2 teaspoon Light corn syrup
  • 1/2 cup Cocoa
  • 2 ounce Lowfat cream cheese; in
Directions
  1. 1
    Crush cookies and mix with melted butter to form a crust; press into a pie plate and chill.
  2. 2
    In a small bowl, soften gelatin in 1/4 cup water, then heat gently until dissolved.
  3. 3
    In a saucepan, combine 1 cup skim milk and cocoa, whisking until smooth.
  4. 4
    Heat the milk and cocoa mixture over medium heat until bubbles appear at the edges.
  5. 5
    Whisk a small amount of the hot milk mixture into the remaining cocoa mixture, then pour back into the saucepan.
  6. 6
    Cook over medium heat, stirring constantly with a wooden spoon for 3-5 minutes until slightly thickened.
  7. 7
    Remove from heat and whisk in chocolate pieces and softened cream cheese until smooth.
  8. 8
    Stir the dissolved gelatin, vanilla extract, and peppermint extract into the chocolate mixture.
  9. 9
    In a small saucepan, combine 1/4 cup water, 1/2 cup sugar, and 2 tsp corn syrup; bring to a boil.
  10. 10
    Cook the sugar syrup over medium-high heat for about 5 minutes until it reaches 239°F (115°C) (soft-ball stage).
  11. 11
    While the syrup cooks, beat egg whites in a large bowl until soft peaks form.
  12. 12
    Add 1 tbsp sugar to the egg whites and beat until stiff but not dry.
  13. 13
    Slowly pour the hot sugar syrup into the egg whites in a thin stream while beating continuously.
  14. 14
    Continue beating the meringue for 5 minutes until it is stiff, satiny, and cool to the touch.
  15. 15
    Whisk one cup of the meringue into the chocolate mixture to lighten it.
  16. 16
    Gently fold in the remaining meringue until no white streaks remain.
  17. 17
    Spoon the filling into the prepared crust and smooth the top.
  18. 18
    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.

Keywords: chocolate, peppermint, pie, dessert, mousse, no-bake, christmas, holiday, meringue, egg whites, cocoa, cream cheese, light, airy, chilled, easy, party food, classic, indulgent, refreshing
Read it online: https://www.chefs-mate.com/recipe/chocolate-peppermint-angel-pie-2/