| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Pie | 6 | Servings | |
INGREDIENTS
| 1 | Egg white | |
| 1/4 | c | Sugar |
| 1 1/2 | c | Finely chopped nuts |
| 1/2 | c | Milk |
| 16 | Regular marshmallows | |
| 1 | tb | Instant coffee |
| 1 | Egg yolk; slightly beaten | |
| 1 | c | Heavy cream; whipped |
| 1/4 | c | Semi-sweet chocolate chips |
| 1 | tb | Milk |
INSTRUCTIONS
CRUST FILLING Grease bottom of 9-inch pie plate. Cut waxed paper to fit bottom then grease paper. Beat egg whites until frothy. Add sugar & nuts. Mash mixture into pie plate building up sides. Bake 12-15 minutes at 375. Remove from oven & immediately run knife around edge of crust. Cool 10 minutes. Lift crust from pie plate, peel off waxed paper. Return to pie plate & proceed with filling. Combine milk, coffee & marshmallows in double boiler & melt. Add egg yolk, stirring well. Cool in refrigerator until partially set. When cool, fold in cream & pour into crust. Melt chocolate chips in 1 Tbs milk over low heat. Dot on top of filling & cut it into filling in a harlequin (diamond) design. Freeze. Before slicing, allow pie to sit at room temperature 5-10 minutes. (This pie is not as complicated as it sounds & will bring you lots of complements!) BENNETTE MORRIS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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