Holiday Dessert Bake-off: Ellen Ladley’s Heavenly Holiday Chocolate Pie (Best Pie)
November 6, 2012
Ellen Ladley’s Heavenly Holiday Chocolate Pie
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1 package semisweet chocolate morsels
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3 egg youlks
1 1/2 teaspoon rum (optional)
3 egg whites
1 cup whipping cream, whipped
Beat four egg whites until frothy; add cream of tartar, beating slightly. gradually add sugar, beating well after each addition; continue beating mixture until stiff and glossy.
Spoon meringue into a well greased 9 inch pie plate. Bake at 275 degrees for one hour. Cool thoroughly.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low temperature; cook until chocolate melts. Remove from heat.
Beat eggs. Gradually stir about one fourth of melted chocolate into eggs; add to remaining chocolate, stirring constantly. Add egg youlks, one at a time, beating well after each addition. Stir in rum (optional).
Beat three egg whites until stiff peaks form. Fold beaten egg whites and whipped cream into chocolate mixture. Pour into meringue shell, and spread evenly.
Cover and refrigerate eight hours. Yield: one 9 inch pie. Garnish with fresh raspberries, white chocolate shavings, and minted spearmint leaves.
Minted spearmint leaves: Soak fresh leaves in sugar water and bake on parchment paper at 100 degrees until dry and crisp. Handle with care.
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