This Ain'T Grandma'S Chocolate Pecan Pie
- 5 Egg Whites
- 3/4 Cup - Sugar
- 1/8 t - Cream of Tartar
- Dash of salt
- 1 Cup - Chopped Pecans
- FILLING:
- 2 Cups - Whipping Cream
- 1 T - powdered sugar
- 4 oz. - semi-sweet chocolate
- 1 T - liquid coffee
- Using a high quality mixer, beat egg whites until stiff. Very slowly, add the sugar, then cream of tartar and salt. With a spatula, fold in the pecans. Spoon mixture into 10", greased pie plate. Hollow out center and push to sides. Bake at 325 F for 50 minutes. It will be very puffy but will collapse as it cools. Set aside to cool.
- FILLING:
- Melt the chocolate and let it cool slightly. Add the sugar and the coffee. Whip the cream until stiff. Add a spoonful at a time to the chocolate mix until it is more liquid. Fold the chocolate mixture into the whip cream and mix well. Fill the cool pie shell. Cover and refrigerate for up to 24 hours before serving. Lasts for days in frig.
egg whites, sugar, tartar, salt, pecans, cream, t, chocolate, t
Taken from www.epicurious.com/recipes/member/views/this-aint-grandmas-chocolate-pecan-pie-50110303 (may not work)