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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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The meringue is the crust not the topping. This is a rich, fluffy alternative to chocolate cream pie. This is a great one for people like me who are pie crust challenged. Ingredients:
2 egg whites, at room temperature |
1/8 teaspoon salt |
1/8 teaspoon cream of tartar |
1/2 cup sugar |
1/2 cup finely chopped nuts |
1/2 teaspoon vanilla extract |
1 (8 ounce) chocolate bars with almonds |
1 1/2 cups heavy cream |
1 teaspoon vanilla extract |
Directions:
1. Beat egg whites, salt and cream of tarter till frothy.
2. Add sugar gradually.
3. Beat until stiff peaks form.
4. Fold in nuts and vanilla.
5. Spread in the bottoms and up the sides of a greased 9-inch pie pan.
6. Bake for 50 min at 300*.
7. Cool completely.
8. Breat up 3/4 of the chocolate bar into pieces and melt in double boiler.
9. Cool chocolate slightly.
10. Meanwhile whip cream.
11. When chocolate is just lukewarm, fold in whipped cream and vanilla.
12. Pile filling into cooled crust.
13. Grate remaining chocolate over top to garnish.
14. Chill at least 2 hours before serving.
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