Yield: 8 to 10 servings
Prep Time: 25 min + cool time and chill time
Cook Time: 50 min
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated white sugar
1/2 teaspoon vanilla extract
1/2 cup finely chopped walnuts
Two 8-ounce packages of German's sweet chocolate
6 tablespoons water
2 teaspoons vanilla extract
1 teaspoon instant coffee
2 cups heavy whipping cream, whipped
1. Preheat oven to 275 degrees F.
2. To prepare the crust: In a large bowl, combine the egg whites with the cream of tartar and salt. Use an electric mixture to beat until foamy. Add the sugar gradually while beating, until the meringue makes very stiff glossy peaks. Fold in the vanilla and nuts. Spread over the bottom and sides of a well-greased 9-inch pie plate. Bake for 50 minutes. Turn off the oven and let cool without removing.
3. To prepare the filling: Place the chocolate and water in a double boiler; simmer, and stir until chocolate has melted. Add the coffee. Cool and add the vanilla. Fold the mixture into the whipped cream and pile into the cooled meringue crust.
4. Chill at least two hours before serving.
*If you are preparing this recipe as gluten-free, just make sure that the brand of chocolate you are using is GF.