German Chocolate Pie
- Crust
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup finely chopped pecans
- Filling
- 4 ounces German sweet chocolate
- 1/2 pint whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 dash salt
- Crust:
- Separate eggs and let come to room temperature.
- Beat egg whites with an electric mixer on med-low until frothy.
- Add cream of tartar.
- Increase mixer speed to med-high to high and continue beating until soft peaks form.
- Add sugar a little at a time.
- Add vanilla and beat until stiff peaks form.
- Fold in pecans.
- Spread on bottom and up sides of a GREASED 9 inch pie plate.
- Bake for 1 hour at 300 degrees.
- Remove from oven and set aside to cool on a rack.
- Filling:
- Melt German Chocolate in 3 TBLS water on LOW heat. Set aside to cool.
- Whip cream, adding sugar, salt and vanilla.
- Fold in melted chocolate last.
- Spoon mixture into cooled crust and chill for at least 2 hours before serving. Overnight is best.
crust, egg whites, cream of tartar, sugar, vanilla, pecans, filling, sweet chocolate, whipping cream, sugar, vanilla, salt
Taken from www.food.com/recipe/german-chocolate-pie-145684 (may not work)