This is a family recipe from my dad's side. Everyone seems to like at least some aspect of the dessert, even if it's just the crust!
Crust
3 egg whites - SAVE the yolks for the filling
1/4 tsp. cream of tartar
3/4 c. sugar
Filling
16 oz. Chocolate Chips
1/4 c. light corn syrup
1/4 c. water
3 egg yolks
1 T. Pero (or instant decaffinated coffee)
1 tsp. vanilla
1 c. whipping cream
Topping
1 c. whipping cream
2 T powdered sugar (or so, to taste)
For the crust:
Beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar and beat until really stiff peaks. This takes about 10 minutes, so just let the mixer go until the peaks form, but watch it so it doesn't go too long and get grainy.
Spread into ungreased pie pan.* Pour into the middle and spread it up to form the sides.
Bake at 225 for 1 hour. At this point, you can turn off the oven and just let the crust sit there to cool off gradually. It's not in the original recipe to do so, but we found it helps prevent the meringue from cracking. When the crust has cooled, add the filling.
For the filling:
In a double boiler on med-low, combine the chocolate chips, corn syrup, Pero, and water. Stir occaissionally until chocolate is melted.
Stir the egg yolks to break them up, and add a spoonful of the melted chocolate to temper them. Then add the yolks to the chocolate mixture and stir.
Remove from the heat and cool to room temperature.
While cooling, beat the cream until stiff peaks. Fold into cooled chocoalte. Pour into baked crust and refrigerate for at least 1 hour, but the longer, the better.
Before serving, top with additional whipped cream.
* To make the individual pie slices found here, put the filling into a piping bag with a large tip and pipe the desired shapes onto a baking sheet lined with parchment paper.
Crust
3 egg whites - SAVE the yolks for the filling
1/4 tsp. cream of tartar
3/4 c. sugar
Filling
16 oz. Chocolate Chips
1/4 c. light corn syrup
1/4 c. water
3 egg yolks
1 T. Pero (or instant decaffinated coffee)
1 tsp. vanilla
1 c. whipping cream
Topping
1 c. whipping cream
2 T powdered sugar (or so, to taste)
For the crust:
Beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar and beat until really stiff peaks. This takes about 10 minutes, so just let the mixer go until the peaks form, but watch it so it doesn't go too long and get grainy.
Spread into ungreased pie pan.* Pour into the middle and spread it up to form the sides.
Bake at 225 for 1 hour. At this point, you can turn off the oven and just let the crust sit there to cool off gradually. It's not in the original recipe to do so, but we found it helps prevent the meringue from cracking. When the crust has cooled, add the filling.
For the filling:
In a double boiler on med-low, combine the chocolate chips, corn syrup, Pero, and water. Stir occaissionally until chocolate is melted.
Stir the egg yolks to break them up, and add a spoonful of the melted chocolate to temper them. Then add the yolks to the chocolate mixture and stir.
Remove from the heat and cool to room temperature.
While cooling, beat the cream until stiff peaks. Fold into cooled chocoalte. Pour into baked crust and refrigerate for at least 1 hour, but the longer, the better.
Before serving, top with additional whipped cream.
* To make the individual pie slices found here, put the filling into a piping bag with a large tip and pipe the desired shapes onto a baking sheet lined with parchment paper.
Comments