From the Lion House Pies Cookbook
| Meringue Shell: 2 egg whites, 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 Filling: 1 1/2 cups heavy cream 1 teaspoon vanilla 1 (8 oz.) milk chocolate bar with almonds Directions: For meringue shell: In a medium bowl, beat egg whites,salt and cream of tartar until frothy. Gradually add sugar, creating until stiff peaks form. Fold in nuts and vanilla. Spread into a greased 9 inch pie pan, building up on sides of pan. Bake at 300 for 50 minutes. Cool completely For filling: Whip cream with vanilla; set aside. Break up 3/4 of the chocolate bar into pieces and melt in tip of a double boiler or microwave in a glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into cooled meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for 2 hours before serving. Number Of Servings:1 Pie |
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