| 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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