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Date: | Sat, 19 Nov 1994 10:10:40 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Chocolate Angel Pie
SHELL
2 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1/2 c sugar
1/2 c walnuts
FILLING
1 bar Baker's German Sweet Chocolate
3 TBS water
1 tsp vanilla
1 cup heavy cream
Beat egg whites with salt and cream of tartar. Add sugar, 2 TBS
at a time. Continue to beat. Fold in vanilla and nuts. Spoon
into greased 8" pie pan. Bake at 300 degrees for 50-55 mins.
Cool,
Stir chocolate and water, melting on stove or microwave (careful
not to burn here). Cool. Whip cream. Add vanilla and chocolate.
Mix and pour into shell. Refrigerate 2 hrs. before serving.
I used to make this for my bridge group 20 years ago and dug it
out for Bob. I would assume you could use this meringue shell for
almost any filling such as chocolate cream pie etc. It is rich
and yummie!!!!
As you can see, I like to make desserts!
Melody in NH
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