| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Bobbie – no, Chocolate, Desserts, Nuts, Pies & tart | 8 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| 1/2 | c | Sugar |
| 1/2 | c | Chopped pecans |
| 1 | c | Semisweet chocolate pieces |
| 3 | tb | Strong coffee |
| 1 | ts | Vanilla |
| 1 | c | Whipping cream; whipped |
INSTRUCTIONS
MERINGUE SHELL FILLING Beat egg whites nad cream of tartar until foamy in large bowl; add sugar, 1 tablespoon at a time, beating well after each addition, until meringue stand in stiff peaks. Shape 4 tine puffs, about 1 tablespoon meringue each, on an inverted 8 inch cake pan coverd with brown paper. Spread remaining meringue over bottom and sides os buttereed 8 inch pie plate, making meringue slightly higher around edge; sprinke with nuts. Bake shells and puffs in very slow oven, 275 F. for 50-60 minutes, or until crisp and light browned; let cool while making filling. Melt chocolate pieces in top of double boiler over hot, not boiling, water; stir in coffee; cook stirring constnatly, 5 minutes, or until thick, stir in vanilla. Whip cream until stiff in large bowl; fold in chocolate mixture; pour into meringue shell; chill 2-3 hours, or until filling is set enough to cut; garnish with meringue puffs. Serve in small wedges, as this is a very rich pie. MC formatting by bobbi744@sojourn.com Recipe by: 1960s Magazine article Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 25, 1998
A Message from our Provider:
“Shock your mom – go to church”