Yield: 6 Servings
|1 \N||Egg white|
|1½ cup||Finely chopped nuts|
|16 \N||Regular marshmallows|
|1 tablespoon||Instant coffee|
|1 \N||Egg yolk; slightly beaten|
|1 cup||Heavy cream; whipped|
|¼ cup||Semi-sweet chocolate chips|
Grease bottom of 9-inch pie plate. Cut waxed paper to fit bottom then grease paper. Beat egg whites until frothy. Add sugar & nuts. Mash mixture into pie plate building up sides. Bake 12-15 minutes at 375. Remove from oven & immediately run knife around edge of crust. Cool 10 minutes. Lift crust from pie plate, peel off waxed paper. Return to pie plate & proceed with filling. Combine milk, coffee & marshmallows in double boiler & melt.
Add egg yolk, stirring well. Cool in refrigerator until partially set. When cool, fold in cream & pour into crust. Melt chocolate chips in 1 Tbs milk over low heat. Dot on top of filling & cut it into filling in a harlequin (diamond) design. Freeze. Before slicing, allow pie to sit at room temperature 5-10 minutes. (This pie is not as complicated as it sounds & will bring you lots of complements!) BENNETTE MORRIS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .