| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 1 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 1/8 | t | Salt |
| 1/8 | t | Cream of tartar |
| 1/2 | c | Sugar |
| 1/2 | c | Chopped pecans |
| 1/2 | t | Vanilla |
| 1/2 | c | Margarine |
| 3/4 | c | Sugar |
| 1 1/2 | Squares, unsweetened | |
| chocolate melted and | ||
| cooled | ||
| 1 | t | Vanilla |
| 2 | Egg yolks | |
| 2 | Eggs | |
| minutes. Cool. |
INSTRUCTIONS
1997 Preparation: Crust: Preheat oven to 300 F. Beat egg whites with salt and cream of tartar until foamy. Add sugar, 1 tablespoon at a time, beating until very stiff peaks hold. Fold in pecans and vanilla. Spread in 9-inch greased pie pan. Bake 50 to Filling: Cream margarine and add sugar gradually. Blend in melted chocolate and vanilla. Add 2 egg yolks and 2 eggs, one at a time, beating 5 minutes after each addition. Pour into meringue shell and refrigerate. Serve topped with whipped cream and finely chopped pecans. Posted to EAT-L Digest by mary curtis <[email protected]> on Dec 11,
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”