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Chocolate-Peppermint Angel Pie

Chocolate-Peppermint Angel Pie (5 PTS recipe image
This Chocolate-Peppermint Angel Pie is a sophisticated dessert that balances the deep, bittersweet richness of cocoa and semisweet chocolate with the bright, cool aroma of peppermint. The base is a delicate, crisp meringue crust that adds a textural contrast to the airy, light-as-air chocolate mousse filling. Made with Neufchatel cheese for a subtle tang and reduced fat, it feels indulgent without being overly heavy. The filling is stabilized with gelatin and folded with a French-style meringue for extra volume and shine. It's an elegant choice for holiday gatherings, dinner parties, or any special occasion where you want to impress guests with a professional-looking, homemade treat. Serve chilled for the best texture.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 123
Dietary: Gluten-free
Description
This Chocolate-Peppermint Angel Pie is a sophisticated dessert that balances the deep, bittersweet richness of cocoa and semisweet chocolate with the bright, cool aroma of peppermint. The base is a delicate, crisp meringue crust that adds a textural contrast to the airy, light-as-air chocolate mousse filling. Made with Neufchatel cheese for a subtle tang and reduced fat, it feels indulgent without being overly heavy. The filling is stabilized with gelatin and folded with a French-style meringue for extra volume and shine. It's an elegant choice for holiday gatherings, dinner parties, or any special occasion where you want to impress guests with a professional-looking, homemade treat. Serve chilled for the best texture.
Ingredients
  • MERINGUE CRUST
  • 3 large Egg whites -- at room temperature
  • 1/4 teaspoon Cream of tartar
  • 1/8 teaspoon Salt
  • 3/4 cup Sugar (preferably super fine)
  • 1/2 teaspoon Vanilla extract
  • Chocolate Mousse Filling
  • 1 cup Skim milk
  • 1 large Egg
  • 1/3 cup Light corn syrup
  • 2 teaspoons Light corn syrup
  • 1/2 cup Unsweetened cocoa powder
  • 2 ounces Semisweet chocolate -- finely chopped
  • 2 ounces Neufchatel cheese -- softened
  • 2 teaspoons Unflavored gelatin
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Peppermint extract
  • 1/2 cup Sugar
  • 2 large Egg whites -- room temperature
  • Garnish
  • 1 ounce Semisweet chocolate
Directions
  1. 1
    Preheat oven to 275°F (135°C). Lightly oil a 9-inch pie plate and set aside.
  2. 2
    In a large mixing bowl, combine egg whites, cream of tartar, and salt.
  3. 3
    Beat with an electric mixer until soft peaks form.
  4. 4
    Add 1/4 cup of the sugar and beat for 30 seconds.
  5. 5
    Gradually beat in the remaining 1/2 cup sugar while mixing on medium speed.
  6. 6
    Add vanilla extract and beat for 7 to 10 minutes longer, stopping occasionally to scrape down the sides of the bowl, until the meringue is stiff, shiny, and all sugar is dissolved.
  7. 7
    Spread the meringue evenly over the bottom and up the sides of the prepared pie plate.
  8. 8
    Use the back of a spoon to create decorative peaks along the rim.
  9. 9
    Bake for 1 hour and 15 minutes, or until the crust is firm, crisp, and easily lifts from the pan.
  10. 10
    Turn off the oven and let the crust cool completely inside with the door slightly ajar to prevent cracking. Store in an airtight container if making ahead.
  11. 11
    For the filling: In a medium bowl, whisk together 1/4 cup milk, 1 whole egg, 1/3 cup corn syrup, and cocoa powder until smooth and lump-free.
  12. 12
    In a heavy 2-quart saucepan, heat the remaining 3/4 cup milk until bubbles appear at the edges; remove from heat.
  13. 13
    Whisk a small amount of the hot milk into the cocoa mixture to temper it, then pour the cocoa mixture into the saucepan with the remaining milk.
  14. 14
    Cook over medium heat, stirring constantly with a wooden spoon, for 3 to 5 minutes, until the mixture is slightly thickened.
  15. 15
    Remove from heat and whisk in the chopped semisweet chocolate and softened Neufchatel cheese until completely smooth. Set aside to cool slightly.
  16. 16
    In a small saucepan, sprinkle gelatin over 1/4 cup water and let soften for 3 minutes.
  17. 17
    Heat over low heat for 1 to 3 minutes, stirring until the gelatin is fully dissolved.
  18. 18
    Whisk the dissolved gelatin, vanilla, and peppermint extract into the chocolate mixture. Set aside.
  19. 19
    In a small saucepan, combine 1/4 cup water, 1/2 cup sugar, and 2 teaspoons corn syrup.
  20. 20
    Bring to a boil and cook without stirring over medium-high heat for about 5 minutes, or until the syrup reaches 230°F (110°C) (thread stage).
  21. 21
    While the syrup is heating, begin beating the 2 egg whites in a medium bowl with an electric mixer at medium-low speed.
  22. 22
    Beat until soft peaks form, then beat at medium-high speed until stiff but not dry.
  23. 23
    Continue boiling the syrup until it reaches 239°F (115°C) (soft-ball stage).
  24. 24
    With the mixer running at medium-high speed, gradually pour the hot syrup in a thin stream over the beaten egg whites.
  25. 25
    Beat at medium speed for about 5 minutes longer, or until the meringue is stiff, satiny, and cool to the touch.
  26. 26
    Whisk about 1 cup of the prepared meringue into the chocolate mixture to lighten it.
  27. 27
    Gently fold in the remaining meringue until no white streaks remain.
  28. 28
    Pour the filling into the prepared meringue crust, spreading it to the edges and smoothing the top.
  29. 29
    Cover loosely with plastic wrap and refrigerate for at least 3 hours, or up to 8 hours, until the filling is firmly set.
  30. 30
    For garnish: Warm the 1 ounce semisweet chocolate in the microwave at medium-low power for 1 to 2 minutes, just until softened but not melted.
  31. 31
    Alternatively, warm it in a 250°F (121°C) oven for 3 to 5 minutes.
  32. 32
    Using a vegetable peeler, shave curls from the softened chocolate onto a sheet of wax paper.
  33. 33
    Arrange the chocolate curls decoratively over the top of the chilled pie just before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 123kcal
% Daily Value *
Total Fat 5.3g9%
Saturated Fat 3.1g16%
Cholesterol 9mg3%
Sodium 95mg4%
Total Carbohydrate 17.3g6%
Dietary Fiber 2.1g9%
Sugars 13.3g
Protein 2.7g6%

* 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, meringue, mousse, dessert, holiday, christmas, make-ahead, light, airy, chocolate-peppermint, angel-pie, no-bake-filling, crust, gelatin, egg-whites, cocoa, semisweet, refrigerated
Read it online: https://www.chefs-mate.com/recipe/chocolate-peppermint-angel-pie-5-pts/