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

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

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 <[email protected]>
Date: Thu, 5 Dec 1996 21:11:52 -0500

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