Triple-Tier Chocolate Pie
Source of Recipe
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Baked Pastry Shell
3 egg whites
1/2 teasoon vinegar
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/2 of a 16 ounce package marshmallows (about 30)
1 cup milk
1 cup whipping cream
2 squares (2 ounces) unsweetened chocolate, coarsely chopped
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts
For meringue shells, in a small mixer bowl combine egg whites,
vinegar, and cinnamon. Beat with electric mixer on medium speed
till soft peaks form. Gradually add sugar. Spread over the bottom
and up the sides of baked pastry shell. Bake in a 325 oven for 15
minutes. Remove from oven; cool on wire rack.
Meanwhile, for filling heat marshmallows, milk, 1/4 cup of the
whipping cream, chocolate, and salt till marshmallows and chocolate
are just melted. Stir in vanilla; cool without stirring. Beat
remaining whipping cream to soft peaks. Fold the whipped cream
and nuts into the chocolate mixture. Chill till the mixture mounds
when spooned. Turn into the baked meringue shell. Chill till
firm. Cover and chill to store.
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