- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla
- 1/4 pound sweet cooking chocolate
- 3 tablespoons water
- 2 egg yolks, beaten
- 1 cup whipping cream, beaten
- 1 tablespoon confectioner’s sugar
- 1/8 teaspoon cinnamon
- Additional cream and pecans for garnish
- Combine egg whites, salt, and cream of tarter in bowl. Beat until foamy.
- Add sugar, two tablespoons at a time, beating after each addition until blended.
- Continue beating until very stiff peaks form. Fold in nuts and vanilla.
- Spoon into lightly greased 9-inch pie pan, building up sides to 1/2 inch above the edge of the pan.
- Bake at 275° about 50 minutes. Cool.
- Place chocolate and water in saucepan (or double boiler) over low heat. Stir until melted. Remove from heat.
- Gradually stir in egg yolks. Cook 1 minute over low heat, stirring constantly. Cool.
- Whip cream, sugar, and cinnamon in chlled bowl.
- Spread 1 cup on the bottom of meringue shell.
- Fold remaining cream into chocolate mixture and spread over cream filling.
- Chill several hours or overnight.
- Garnish with additional whipped cream and pecans.
- Good alternative to Chocolate Angel when that is just too much dessert.
Ruth Shoemaker’s recipe box from the 70’s or earlier.
(4.00 out of 5)
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