Chocolate Cloud Pie




3 Egg Whites

1/4 Teaspoon Salt

1/8 Teaspoon Cream Of Tartar

1/2 Cup Sugar

1/4 Cup Confectioners Sugar, Sifted

1/2 Teaspoon Vanilla

3/4 Cup Finely Chopped Walnuts Or Pecans



1 Bar (4 Ounces) Sweet Chocolate, Chopped

1/2 Ounce (1/2 Square) Baking Chocolate, Chopped

4 Tablespoons Water

1 Teaspoon Vanilla

1 Cup Whipping Cream



1 Cup Whipping Cream

3 Tablespoons Sugar

1 Teaspoon Vanilla


 Crust: Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Then continue beating to very stiff peaks. Fold in the confectioners' sugar, then the vanilla and nuts. Spoon into lightly greased 8-inch pie plate to form nestlike shell; build sides up 1 inch above edge of pan. Bake in slow oven (300 degrees) 50 to 55 minutes (check at 45 minutes). Cool.

Filling: Stir chocolates in the water over very low heat or in a double boiler until melted; cool until thickened. Add vanilla. Whip cream, fold in chocolate mixture. Pile into shell. Chill for 2 hours.

TO Serve: Whip Together 1 cup whipping cream, 3 tablespoons sugar and vanilla. Spread on top of pie and serve



6 servings


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