FRENCH SILK PIE W/MERINGUE CRUST
Using meringue for the crust on this French silk pie really made it special. Adding pecans gives the meringue a nutty flavor and crunch that's fantastic. The pie itself is silky smooth and full of chocolate goodness. I think I'm going to try out the meringue crust on other pies too!
Provided by Susan Murley
Categories Pies
Time 2h30m
Number Of Ingredients 15
Steps:
- 1. For meringue crust, beat egg whites, cream of tartar and vanilla on high speed until foamy. Then, while still beating, gradually add sugar, beating after each addition until sugar is dissolved. Continue beating until whites are glossy and stand in peaks. If using, stir in nuts.
- 2. Spread mixture on bottom and sides of a generously greased 9" pie plate (or a parchment paper lined pie plate) with the back of a spoon.
- 3. Bake at 225 degrees for 1 hour. Turn off oven and let crust dry in oven w/door closed for an hour.
- 4. French Silk Filling: Cream butter and sugar. Add egg yolks and beat until well blended. Add eggs one at a time, beating well after each. Mix in melted chocolate and vanilla. Pour into cooled crust.
- 5. Whip cream until peaks and then beat in sugar to sweeten. Cover the chocolate filling with whipped cream. Sprinkle with chocolate shavings, chocolate curls, ground chocolate or ground pecans. Refrigerate a couple of hours or overnight. Keep any leftovers refrigerated.
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