Busters Recipes

Chocolate Angel Pie
  
  Meringue Layer (recipe follows)
  1 - 9 inch baked pie shell
  1 - 6 ounce pkg semisweet chocolate pieces,
       melted and cooled
  2 egg yolks, beaten
  1/4 cup water
  1 cup heavy cream
  1/4 cup sugar
  1/4 tsp ground cinnamon
  
  Prepare the Meringue Layer.  Spread on the bottom and up the sides of the pie shell.  Bake at 325 F for 15 to 18 minues or until golden brown.  Cool on the rack.  Combine cooled chocolate, egg yolks, and water.  Beat well with rotarty beater or wire whisk.  Spread 3 tbsp of the chocolate mixture over the Meringue Layer.  Whip heavy cream in a bowl until it begins to thicken, using an electric mixer at high spead.  Gradually add the sugar and cinnamon, beating until stiff peaks form.  Spread one half of the cream mixture over the chocolate layer.  Fold remaining chocolate mixture into remaining cream mixture.  Spread evenly over cream layer.  Cover and refrigerate 4 hours or until set.
  
  Meringue layer:  Combine 2 egg whites, 1/2 tsp vinegar, 1/4 tsp salt, and 1/4 tsp ground cinnamon in a bowl.  Beat with electric mixer at high speed until foamy.  Gradually add 1/2 cup sugar, beating until stiff glossy peaks form.

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