Harlequin pie

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



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, .

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