Chocolate Meringue Pie

Aunt Gee served this for dessert on December 24, 1971. It was so good, she could never serve anything else for Christmas Eve dessert.

Ingredients

Crust

  • 2 egg whites
  • 1/8 tsp. salt
  • 1/8 tsp. cream of tartar
  • 1/2 cup sifted sugar
  • 1/2 tsp. vanilla
  • 1/2 cup chopped walnuts

Filling

  • 1/4 lb. sweet chocolate (1/2 large Hershey bar)
  • 3 Tbsp. water
  • 1 tsp. vanilla
  • 1 cup whipped cream

Directions

Crust

  1. Beat egg whites until foamy. Add salt and cream of tartar. Beat until mixture stands in soft peaks.
  2. Add sugar gradually. Add vanilla. Beat until mixture is stiff. Fold in nuts.
  3. Turn into greased pan and make a nest-like shell, building sides up to 1/2" above edge of pan.
  4. Bake at 300° for 50 minutes.

Filling

  1. Place chocolate and water in double boiler over low heat. Stir until chocolate is melted. Cool until thickened.
  2. Add vanilla and fold into whipped cream.
  3. Turn into cold shell. Chill 2 hours before serving.

Makes 6 servings