Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg white |
| ¼ cup | Sugar |
| 1½ cup | Finely chopped nuts |
| ½ cup | Milk |
| 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 |
| 1 tablespoon | Milk |
CRUST
FILLING
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, .