French Silk Pie

• 3 egg whites
• 1/4 tsp. cream of tartar
• 1/8 tsp. salt
• 3/4 c. sugar
• 1/2 c. chopped pecans
• 1/2 tsp. vanilla extract
• 1 (4 oz.) bar German sweet baking chocolate
• 3 Tbsp. water
• 1 Tbsp. brandy
• 2 c. whipping cream, divided

1. Beat egg whites at room temperature, cream of tartar and salt at high speed of an electric mixer 1 minute.
2. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
3. Fold in chopped pecans and vanilla.
4. Spoon meringue into a well-greased 9-inch pie plate.
5. Using a spoon, shape meringue into a shell, swirling sides high.
6. Bake at 300u0b0 for 1 hour.
7. Cool.
8. Combine chocolate and water in a medium saucepan.
9. Cook over low heat, stirring often, until chocolate melts.
10. Cool; stir in brandy. Beat 1 cup whipping cream until stiff peaks form; fold into chocolate mixture.
11. Pour into cooled meringue shell; chill at least 3 hours.
12. Beat remaining cup of whipping cream until stiff peaks form; spread evenly over top of pie.
13. This pie takes some time to make, but it is worth the effort.

egg whites, cream of tartar, salt, sugar, pecans, vanilla extract, sweet baking chocolate, water, brandy, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010160 (may not work)