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German sweet chocolate pie

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Ingredients/Components

vanilla - 1 tsp
granulated sugar - 1/2 c
pkg - 1 oz
salt - 1/8 tsp
water - 3 Tbsp
heavy cream - 1 c
cream of tartar - 1/8 tsp
finely chopped pecans or walnuts - 1/2 c
For Meringue Crust:2 egg whites room temperature

How to make german sweet chocolate pie:

For Meringue Crust:2 egg whites (room temperature)1/8 tsp. salt1/8 tsp. cream of tartar1/2 c. finely chopped pecans or walnuts1/2 tsp. vanilla1/2 c. granulated sugar Directions for Filling: Place the chocolate and water in a saucepan over low heat. Stir until the chocolate has melted. Cool. Add the vanilla to the chocolate. Whip the cream to a soft consistency. Fold the chocolate mixture into the whipped cream and pile into the cooled shell. Chill about 2 hours before serving.

Variations: Add 1 teaspoon instant coffee to chocolate. Add 1 tablespoon cognac with vanilla.

Directions for Crust: Preheat oven to 375°. Combine egg whites, salt and cream of tartar in mixing bowl. Beat until stands in very stiff peaks. Add sugar, 2 tablespoons at a time, beating after each addition until blended. Continue beating until mixture stands in very stiff peaks. Fold in nuts and vanilla and blend. Spoon mixture into a lightly greased 8-inch pie pan and make a meringue shell by spreading the meringue over the bottom and building up the sides 1/2-inch above the edge of the pan but not over the rim. If desired, the meringue can be squeezed through a pastry tube. Bake 50 to 55 minutes.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.4

Average rating: 3.4, total votes: 9

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graham cracker crumbs, sugar, eggs, vanilla, evaporated milk