Velvet Angel Pie
Ingredients
- 3 egg whites
- 14 tsp cream of tartar
- 18 tsp salt
- 34 c sugar sifted
- 1 tsp vanilla
- 12 c finely chopped nuts
- 4 sq 1 oz each semi-sweet chocolate
- 1 tsp vanilla
- 14 c strong coffee
- 12 pt whipping cream whipped
Directions
- Melt chocolate with the coffee in saucepan over low heat until blended cool
- Stir in vanilla then fold into whipped cream Fill meringue shell
- Refrigerate overnight or approximately 12 hours
- Garnish with additional whipped cream shaved chocolate and pecan halves