Ingredients5 h 30 m servings 326 cals
- Preheat oven to 275 degrees F (135 degrees C).
- In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
- In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.
Per Serving: 326 calories; 23.2 g fat; 29.6 g carbohydrates; 3.5 g protein; 41 mg cholesterol; 34 mg sodium. Full nutrition
ReviewsRead all reviews 5
Excellent!! Looks even better with more whipped cream peaked on top of the chocolate pudding layer and then shaved chocolate curls on top of that. Have made it 3 times in less than a month and...
This certainly isn't the prettiest pie/dessert I've ever made (three stars for that) but what it lacks in presentation is more than made up for in taste. Hubby, especially, loved this, but we bo...
I hate to be the one to tell you ... BUT, this pie was being made by my mother Beulah Boswell in her restaurant in Edenton, North Carolina in the 1950's! She, eventually began using a commercia...