| 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
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