| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Choco4 |
6 |
servings |
INGREDIENTS
| 1/3 |
c |
Finely crushed saltines; divided |
| 3 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1/8 |
ts |
Salt |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped pecans; toasted |
| 1 |
|
4 oz pkg German sweet chocolate |
| 2 |
tb |
Butter |
| 4 |
c |
Strawberries; halved |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Powdered sugar |
INSTRUCTIONS
Sprinkle 2 tbsp cracker crumbs into a greased 9-inch pie plate. In a mixing
bowl, beat egg whites, cream of tartar and salt until soft peaks form.
Gradually add sugar; beat until stiff peaks form. Fold in the vanilla,
pecans and remaining cracker crumbs. Spread meringue onto the bottom and up
the sides of prepared pan. Bake at 300¡ for 45 minutes. Turn oven off and
do not open door; let cool inthe oven overnight. Melt chocolate and butter;
drizzle over shell. Let stand 15 mintes or until set. Top with berries.
Whip the cream and powdered sugar until soft peaks form; spoon over
berries.
Recipe by: Taste of Home - June/July 1997
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