Name: Chocolate Cream Pie (Tht)
Ingredients: 1 c Slivered almonds; 2 1/4 c Heavy cream,, cold; 3 lg Egg whites; 1/3 c Confectioners' sugar; 3/4 c Granulated sugar; 3/4 ts Vanilla extract; 1/2 ts Cream of tartar; 6 oz Bittersweet; 7 oz Semisweet chocolate, chocolate, grated or shaved chopped into curls,, for garnish (optional); 1 oz Unsweetened chocolate,, chopped

Marriage is for making children into disciples of Jesus. Here the focus shifts. This purpose of marriage is not merely to add more bodies to the planet. The point is to increase the number of followers of Jesus on the planet… God’s purpose in making marriage the place to have children was never merely to fill the earth with people, but to fill the earth with worshippers of the true God… When the focus of marriage becomes “Make children disciples of Jesus,” the meaning of marriage in relation to children is not mainly “Make them,” but “Make them disciples.” And the latter can happen even where the former doesn’t.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		New, Text, Import	1	Servings

INGREDIENTS

1	c	Slivered almonds
2 1/4	c	Heavy cream,, cold
3	lg	Egg whites
1/3	c	Confectioners' sugar
3/4	c	Granulated sugar
3/4	ts	Vanilla extract
1/2	ts	Cream of tartar
6	oz	Bittersweet
7	oz	Semisweet chocolate, chocolate, grated or shaved chopped into curls,, for garnish (optional)
1	oz	Unsweetened chocolate,, chopped

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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