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Chocolate.com’s "100 chocolate recipes VOL1"
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MERINGUE SHELL:
serves: 8 servings
Preaheat the oven to 275°F.
FILLING:
3 lg Egg whites
1 pn Salt
1/4 ts Cream of tartar
2/3 c Granulated sugar
1/2 ts Vanilla extract
1/3 c Finely chopped
walnuts or pecans
FILLING:
5 oz Semisweet chocolate
1/4 c Hot milk
1 ts Vanilla extract
1 pn Salt
1 3/4 c Whipping cream
2 tb Confectioners‘ sugar
Chocolate curls
MERINGUE SHELL:
Beat the egg whites, salt and cream of tartar together in the
large bowl of an electric mixer until soft peaks form. Slowly
beat in the sugar. Beat until meringue is very stiff. Beat in the
vanilla. Grease a 9-inch glass pie pan. Spread the meringue over
the bottom and sides, building up the sides as high as possible.
Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after
10 minutes, the sides start to sag, gently push back into place.)
Turn off the oven and let the shell cool in the oven for 30
minutes. Cool completely on a wire rack.
Melt the chocolate in the top of a double boiler over hot water.
Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1
cup cream until stiff and fold into the cooled chocolate mixture.
Spread evenly in the meringue shell. Refrigerate 4 hours. Before
serving, beat the remaining cream with the confectioners‘ sugar
until stiff. Spread over top of pie. Decorate with chocolate curls,
scrapedfrom a bar of chocolate with a vegetable peeler.