Holly Clegg's German Chocolate Angel Pie

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Recipe for Holly Clegg's Freezer Friendly German Chocolate Angel Pie. This incredibly luscious pie in a meringue shell melts in your mouth.


  • 3 egg whites, room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 tablespoon plus 1 teaspoon vanilla extract, divided
  • 4 ounces German sweet chocolate
  • 3 tablespoons water
  • 8 fat free frozen whipped topping, thawed


  1. In a mixing bowl, beat the egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form. Fold in 1 tablespoon vanilla. Spoon into a 9-inch pie plate coated with cooking spray and form a nest-like shell. Bake for 45 minutes. Cool.
  2. In a microwave-safe cup, melt the chocolate in the water for 1 minute, stir until melted. Cool. Add remaining vanilla. Fold whipped topping into cooled chocolate. Spoon into the meringue shell.
  3. To Prepare and Eat Now: Freeze until firm enough to slice.
  4. To Freeze: Freeze. To store, wrap, label, and freeze.
  5. To Prepare After Freezing: Thaw slightly to serve.
  6. Diabetic Exchanges: 2.5 other carbohydrate, 1 fat.