| 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 |
T |
Instant coffee |
| 1 |
|
Egg yolk, slightly beaten |
| 1 |
c |
Heavy cream, whipped |
| 1/4 |
c |
Semi-sweet chocolate chips |
| 1 |
T |
Milk |
INSTRUCTIONS
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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