| 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 <curtism@FUSE.NET> on Dec 11,
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