A Broadway Thanksgiving: Recipes to Stop the Show

By Playbill Staff
26 Nov 2013

Christine Ebersole

The Eleven O'Clock Number: Chocolate Angel Pie
Shared by Tony Award winner Christine Ebersole

My mother grew up on a farm in Pennsylvania and she was a fantastic cook. Everything was homemade. Along with her spectacular apple pie and pumpkin pie, this was a family favorite. I loved this pie so much as a child that I often asked my mother to make it for my birthday, instead of a traditional cake. It's that good!

Meringue shell:
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar

  • Beat 4 egg whites until stiff but not dry, adding cream of tartar. Add sugar and beat until glossy. Spread in a 10 inch pie plate, making a deep ring around the edge. Bake in a 300 degree oven for 1 hour.



Filling:
1 6-ounce package chocolate bits
4 egg yolks
1 teaspoon vanilla
2 egg whites, stiffly beaten
1 cup cream, whipped
Shaved bitter chocolate

  • Place chocolate pieces in top of double boiler.
  • Melt and remove from heat.
  • Beat in the yolks; cool.
  • Fold in egg whites and vanilla.
  • Fold half the whipped cream into the custard and pour into the cooled meringue shell
  • Spread remaining cream over-the-top.
  • Sprinkle with shaved chocolate.
  • Chill several hours.
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