INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Spread the almonds on a cookie sheet and
toast in the oven until golden, about 15 minutes. Set aside to cool.
Turn the oven down to 275 degrees. Butter the bottom and sides (not
the lip) of a 9-inch glass pie plate. Place the egg whites in a bowl
of an electric mixer and set over a pan of hot tap water until
slightly warmed. Then whisk the warm egg whites until soft peaks  form.
Whisk in the cream of tartar and then add the granulated sugar  in a
slow, steady, stream, whisking continuously. Continue whisking  until
stiff and glossy, 15 to 20 minutes longer. Make a pie shell  with the
meringue by smoothing it over the bottom and sides of the  buttered pie
plate. Bake until slightly crisp and dry, 15 minutes.  Cool on a rack.
Combine the two chocolates in a bowl over simmering water, and stir
occasionally until melted. Let cool to room temperature. Combine the
heavy cream, confectioners' sugar, cinnamon and vanilla in a mixing
bowl. Beat at medium speed until very soft peaks form, 2 to 3  minutes.
Stir one third of the cream into the melted chocolates to  lighten.
Then add that mixture to the whipped cream and fold in until
completely incorporated. Scatter half of the toasted almonds over the
cooked meringue shell. Top with the chocolate cream filling,  smoothing
the top. Decorate the top with the remaining toasted  almonds and
grated chocolate or chocolate curls, if desired. Cover  and refrigerate
at least one hour before serving.  Yield: 8-10 servings Posted to
MC-Recipe Digest V1 #330  Recipe by: TOO HOT TAMALES SHOW#TH6141  From:
Meg Antczak <meginny@frontiernet.net>  Date: Thu, 5 Dec 1996 21:11:52
-0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3177
Calories From Fat: 1489
Total Fat: 182.3g
Cholesterol: 0mg
Sodium: 920.6mg
Potassium: 2298.8mg
Carbohydrates: 398g
Fiber: 46.3g
Sugar: 159g
Protein: 65.4g