Skip to main content New this month
Get the Allrecipes magazine

Cinnamon Chocolate Angel Pie

Rated as 4 out of 5 Stars

"Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition."
Added to shopping list. Go to shopping list.


1 h servings
Original recipe yields 8 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, beat egg whites and vinegar on medium speed until foamy. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325 degrees F for 20-25 minutes or until meringue is lightly browned. Cool. For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160 degrees F and mixture is thickened (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. In a mixing bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate any left overs.


Read all reviews 1
Most helpful
Most positive
Least positive

it was very delectable!