Ingredients Jump to Instructions ↓


  2. 3 lg. egg whites

  3. 1/4 tsp. cream of tartar

  4. 2/3 c. sifted sugar

  5. 1/2 tsp. vanilla

  6. 1/3 c. finely chopped pecans, hazel nuts, walnuts

  7. Heat oven to 275 degrees. Beat egg whites, salt and cream of tartar together until soft peaks form. Gradually beat in the sugar until a very stiff meringue is formed, beat in vanilla.

  8. 9 glass pie plate (bottom and sides). Spread the meringue over bottom and sides building up side as high as possible. Sprinkle nuts on bottom. Bake

  9. 1 hour. (If after 10 minutes the sides sag, gently push them back.) Turn off oven and allow shell to cool in oven

  10. 1/2 hour. Remove from oven and cool completely.

  11. FILLING:

  12. 5 oz. semi-sweet chocolate

  13. 1/4 c. hot milk

  14. 1 tsp. vanilla (1/2 tsp. almond extract opt.)

  15. Pinch of salt

  16. 1 3/4 c. whipping cream

  17. 2 tbsp. confectioners' sugar

  18. Chocolate curls

  19. NOTE: To make chocolate curls use a vegetable peeler.

  20. 1 cup cream until stiff and fold into cooled chocolate. Spread in shell, refrigerate

  21. 4 hours. No more than

  22. 1 1/2 hours before serving whip remaining cream with confectioners' sugar, with

  23. 1/4 teaspoon orange extract added to cream, if desired. Spread over pie, decorate with chocolate curls.


Send feedback