Emprimir
Correo Electrónico
 |
 |
 |
 |
| prev | 1 of 4 | next |  Add a photo | |
Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the light airy meringue shell.
Ingredientes
- Meringue Crust:
- 3 Large Egg Whites
- 1/4 Tsp. Salt
- 1/8 Tsp. Cream of Tartar (Spice)
- 1/2 Cup Granulated Sugar
- 1/2 Tsp. Vanilla Extract
- 1/2 Cup Pecans, Toasted and Minced
- Chocolate Filling:
- 1 Cup Semi-Sweet Chocolate Bits
- 3 Tbsp. Water
- 1 Cup Heaving Cream
- 1 Tsp. Vanilla Extract
- Garnish Ideas:
- Chocolate Syrup, For Drizzling
- 1 Dollop Freshly Whipped Cream
- White Chocolate Shavings
- Powdered Sugar, For Dusting
- Chocolate Leaves, White or Dark Chocolate
- Additional Roasted Chopped Pecans
Direcciones
1.
Heat oven to 300°F. Spray 9-Inch pie pan with non-stick cooking spray.
Prepare Crust:
1.
In large bowl, beat egg whites at medium speed until stiff peaks form. Beat in salt and cream of tartar. Add sugar, 2 tablespoons at a time. Gently fold in 1/2 teaspoon vanilla and pecans. Spread mixture evenly into pan.
2.
Bake 50 - 55 minutes or until lightly browned. Cool completely on wire rack.
Prepare Filling:
1.
In medium saucepan, melt chocolate and water over low heat, stirring constantly. Remove from heat; cool completely.
2.
Whip cream and 1 teaspoon vanilla at medium-high speed until soft peaks form. Gently fold cream into chocolate. Spoon mixture into pie crust. Refrigerate 2 hours before serving. Store in refrigerator.
3.
Garnish before serving.
Cook's Tip:
1.
Make It A Mocha! Just add 3 tablespoons Strong Brewed Coffee that has been chilled, to the filling.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 95 | 53% |
| Total Fat 11.31g | 14% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 192mg | 5% |
| Total Carbs 21.31g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 15.39g | 10% |
| Protein 3.91g | 6% |
