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 German Sweet Chocolate Pie

 

Coffee and chocolate in a nutty meringue crust- irresistible...
 

 

 

CRUST:

 

4 large 

 

egg whites, at room temperature

 

¼ tsp 

 

cream of tartar

 

1/8 tsp 

 

salt

 

1 cup 

 

granulated sugar

 

½ tsp 

 

vanilla extract

 

½ cup 

 

finely chopped walnuts
 

 

 

 

FILLING:

 

Two  8oz. 

 

packages of German's sweet chocolate

 

6 Tbs 

 

water

 

2 tsp 

 

vanilla extract

 

1 tsp 

 

instant coffee

 

2 cups 

 

heavy whipping cream, whipped

 

 

1

Preheat oven to 275 degrees F.

2

To prepare crust: In a large bowl, combine egg whites with cream of tartar and salt. Beat until foamy. Add sugar gradually while beating, until meringue makes very stiff glossy peaks. Fold in vanilla and nuts. Spread over bottom and sides of a well-greased 9" pie plate. Bake for 50 minutes. Turn off oven and let cool without removing.

3

To prepare filling: Place chocolate and water in a double boiler; simmer, and stir until chocolate has melted. Add coffee. Cool and add vanilla. Fold mixture into whipped cream and pile into cooled meringue crust.

4

Chill at least two hours before serving.

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