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Ingredients

Directions

  • For meringue, in a medium mixing bowl, combine egg whites, granulated sugar, cream of tartar, and salt. Beat with an electric mixer on high speed for about 6 minutes or until stiff peaks form (tips stand straight).

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  • Lightly spray a 9-inch pie plate with the nonstick cooking spray.

  • Fill a pastry bag fitted with a No. 3 or No. 4 star tip with meringue. Beginning in the center and working in a spiral outward, pipe meringue over bottom and up side of plate. (Or use a spoon to spread meringue into pie plate, building up side.)

  • Bake in the center of a 300 degree F oven for 1 hour or until lightly browned. Turn off oven. Let shell dry in the oven with door closed for 2 or more hours. Cover and store at room temperature.

  • For filling, in a large heavy saucepan, combine the 1/2 cup whipping cream, semisweet chocolate, and bittersweet chocolate. Cook and stir over low heat until the chocolates melt and the mixture is smooth. Remove from the heat. Cool slightly.

  • Slowly stir in the 4 cups whipping cream, blending well. Transfer mixture to a large mixing bowl. Add vanilla. Cover and chill in the refrigerator thoroughly for 4 hours or overnight.

  • Beat chocolate mixture with electric mixer on medium to high speed until soft peaks form (don¿t overbeat). Mound into meringue shell; flatten top with a spatula. Cover and store in refrigerator until serving time.

  • Just before serving, in a medium mixing bowl, beat the 1 cup whipping cream and powdered sugar with electric mixer on medium to high speed until stiff peaks form (tips stand straight). Using a pastry bag fitted with a star tip, pipe whipped cream onto pie or dollop over the top. Sprinkle with toasted walnuts. Makes 10 servings.

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