Triple-tier chocolate pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Baked pastry shell | ||
| 3 | Egg whites | |
| ½ | Teasoon vinegar | |
| ¼ | teaspoon | Ground cinnamon |
| ½ | cup | Sugar |
| ½ | Of a 16 ounce package | |
| Marshmallows | ||
| (about 30) | ||
| 1 | cup | Milk |
| 1 | cup | Whipping cream |
| 2 | Squares (2 ounces) | |
| Unsweetened | ||
| Chocolate coarsely chopped | ||
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ½ | cup | Chopped walnuts |
Directions
For meringue shells, in a small mixer bowl combine egg whites, vinegar, and cinnamon. Beat with electric mixer on medium speed till soft peaks form. Gradually add sugar. Spread over the bottom and up the sides of baked pastry shell. Bake in a 325 oven for 15 minutes.
Remove from oven; cool on wire rack. Meanwhile, for filling heat marshmallows, milk, ¼ cup of the whipping cream, chocolate, and salt till marshmallows and chocolate are just melted. Stir in vanilla; cool without stirring. Beat remaining whipping cream to soft peaks. Fold the whipped cream and nuts into the chocolate mixture.
Chill till the mixture mounds when spooned. Turn into the baked meringue shell. Chill till firm. Cover and chill to store.