Chocolate macadamia angel pie

Yield: 8 Servings

Measure Ingredient
4 \N Egg whites
¼ teaspoon Salt
¼ teaspoon Cream of tartar
1 cup Sugar
¼ cup Sugar
3 tablespoons Cornstarch
½ teaspoon Salt
1½ cup Milk
1 pack (6-oz) Nestle Toll House semi-sweet chocolate morsels
1 tablespoon Chocolate flavored liqueur
1½ cup Heavy cream; whipped, divided
1 cup Chopped macadamia nuts
\N \N Chocolate shavings and whole macadamia nuts (optional)



Angel Pie Crust: Preheat oven to 275 degrees. In 1-½ quart bowl, combine egg whites, salt and cream of tartar; beat until foamy. Gradually beat in sugar until stiff peaks form. Spread meringue on bottom and up sides of buttered 9-inch pie plate. Build meringue up around rim, extending 1 inch higher than edge. Bake at 275 degrees for 1 hour. Turn oven off. Let stand in oven with door ajar for 1 hour.

Filling: In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute; remove from heat. Add Nestle Toll House semi-sweet chocolate morsels and chocolate flavored liqueur; stir until morsels are melted and mixture is smooth (mixture will be thick). Transfer to large bowl; cool to room temperature. Fold in 2 cups whipped cream and chopped nuts. Spoon into prepared Angel Pie Crust. Chill until ready to serve.

Garnish with remaining whipped cream and, if desired, with chocolate shavings and whole nuts. Makes one 9-inch pie.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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