| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
2 |
Servings |
INGREDIENTS
| 1 |
|
6-ounce package (1 cup) semi-sweet chocolate pieces |
| 1/4 |
c |
Water |
| 1 |
tb |
Instant coffee |
|
|
Dash salt |
|
|
. . . |
| 2 |
|
Beaten egg yolks |
|
|
. . . |
| 1 |
|
7 1/2- or 8-ounce jar (1 cup) marshmallow creme |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Almond extract |
|
|
. . . |
| 2 |
|
Stiff-beaten egg whites |
| 1 |
c |
Heavy cream, whipped |
|
|
. . . |
| 1 |
|
9-inch baked pastry shell |
INSTRUCTIONS
In the top of double boiler combine the chocolate, water, instant coffee
and salt; heat over hot, not boiling, water just till the chocolate melts
stirring occasionally. Pour small amount of chocolate mixture into beaten
egg yolks; then return to double boiler and cook 3 minutes, stirring
constantly. Remove from heat. Stir in marshmallow creme and flavorings.
Chill. Fold in egg whites, then the cream. Pour into cooled baked pastry
shell. Freeze firm, 10 hours or overnight. To match picture: When ready to
serve border with whipped cream, add swirl of candy canes poked into
fillling at a slant. Serve promptly.
Source: File 'Mom's' 2/25/91 MM by Cathy Svitek
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