| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Cream of tartar |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Chopped pecans |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Margarine |
| 3/4 |
c |
Sugar |
| 1 1/2 |
|
Squares; unsweetened chocolate, melted and cooled |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg yolks |
| 2 |
|
Eggs |
INSTRUCTIONS
MERINGUE CRUST
FILLING
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
55 minutes. Cool.
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, 1997
A Message from our Provider:
“No one can ignore Jesus forever”