Angel Pie:
3 egg whites
½ teaspoon baking powder
1 cup sugar
16 plain Ritz crackers, crushed
1 cup pecans, chopped
½ teaspoon vanilla
Whipped cream, whipped

Beat egg whites until stiff, adding baking powder just after beginning to beat the egg whites. When they begin to reach the stiff stage, add sugar gradually. Fold in cracker crumbs, nuts, vanilla. Pour into slightly buttered pie pan or plate. Bake for 20 minutes at 325 degrees. When finished baking, let cool. Top with whipped cream. Refrigerate overnight. Serves 6-8
Recipe Originally from Oleta Bruton

Godiva Angel Pie:
two egg whites
one-eighth teaspoon salt
one-eight teaspoon cream of tartar
one-half cup sugar
one cup chopped pecans
one-half teaspoon vanilla

Preheat oven to 300 degrees. Beat egg whites until foamy. Beat in salt and cream of tartar. Add sugar, a tablespoon at a time, beating after each addition. Continue until very stiff peaks form. Fold in nuts and vanilla. Spoon into lightly buttered eight-inch pie pan to form a nest-like shell. Build up sides at least one-half inch above edge of pan. Bake at 300 degrees for 35 to 40 minutes. Cool.

Filling:
Four ounces dark chocolate
Three tablespoons water
One teaspoon vanilla
One cup heavy cream, whipped

Melt chocolate and water in a pan over hot water. Cool until slightly thickened. Add vanilla and whipped cream. Fold into the chocolate mixture. Pile into meringue shell and smooth off top with spatula. Chill four to five hours until filling is firm. Serves eight to 10.

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