| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Meats |
|
Chocolate, Pies |
1 |
Pie |
INGREDIENTS
| 3 |
lg |
Egg white |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cream of tartar |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Confectioner's sugar; sifted |
| 1/2 |
ts |
Vanilla |
| 3/4 |
c |
Walnut meats; chopped fine |
| 4 |
oz |
Sweet chocolate; chopped |
| 1/2 |
oz |
Unsweetened baking chocolate; chopped |
| 4 |
tb |
Water |
| 1 |
ts |
Vanilla |
| 1 |
c |
Whipping cream |
| 1 |
c |
Whipping cream |
| 3 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Crust: Beat egg whites with salt and cream of tartar until foamy. Add
sugar, 2 tbsp at a time, beating well after each addition. Then continue
beating to very still peaks. Fold in the confectioner's sugar, then the
vanilla and nuts. Spoon into a lightly greased 8-inch pie plate to form a
nest-like shell; build sides up an inch above the edge of the pan. Bake in
a slow (300 F) oven for 50 to 55 minutes, checking it after about 45
minutes. Remove it from the oven and allow to cool. (As it cools, the
meringue will fall, forming a pie crust.)
Filling: Stir chocolates together with the water over very low heat, or in
the top of a double boiler until they melt; cool until thickened. Add the
vanilla. Whip cream until stiff peaks form, then fold in the chocolate
mixture. Pile into the shell and chill for 2 hours.
Topping: Add sweetened whipped cream on top of the pie and sprinkle with
chocolate jimmies.
Typed by Dave Sacerdote
Contributor: Yankee Magazine, February 1998
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 29, 98
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