Raspberry Whipped Cream Chocolate Meringue Pie

• Cocolate Meringue
• 2 egg whites; at room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 1 1/2 tablespoons cocoa powder
• Raspberry Whipped Cream
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 2 pints fresh raspberries
• Extra raspberries for garnish; optional

1. Preheat oven to 225 degrees. Grease a 4 inch cake pan; set aside.
2. Beat egg whites until foamy. After they are foamy add in the vanilla, and the cream of tartar.
3. Continue to beat the egg whites. While you are beating add in the sugar a little at a time until stiff peaks form.
4. Once the meringue will hold a stiff peak, gently fold in the cocoa powder.
5. Swirl the chocolate meringue to form a bowl shape inside the cake pan.
6. Bake for about an hour (Mine took 1 hour and 15 minutes) until the meringue feels dry and sounds hollow. Set it aside to cool.
7. Whip the cream with the sugar and the vanilla until stiff peaks form.
8. Fold in the mashed raspberries until they're fully Incorporated.
9. Once the chocolate meringue is cool, spoon the raspberry whipped cream into the meringue "crust".
10. Garnish with raspberries. Serve immediately or chill until serving time.

cocolate, egg whites, vanilla, cream of tartar, sugar, cocoa powder, cream, heavy whipping cream, sugar, vanilla, fresh raspberries, extra raspberries

Taken from food52.com/recipes/13128-raspberry-whipped-cream-chocolate-meringue-pie (may not work)