Rich found the recipe for this pie when he was looking through one of our old Christmas cookbooks. It sounded so yummy to him that I decided to make it for our New Years Day dessert. I had thought about making it for Christmas but we always make a birthday cake for Jesus on Christmas Eve and then eat it after Christmas Day dinner. This pie recipe turned out so yummy. It is sweet, light and fluffy. It is nice to have after a big meal because it is not too heavy or filling. The only thing I will change is put it in a graham cracker crust. I think it will be a tradition around our house from now on!
Recipe:
2 egg whites,
1/2 teaspoon white vinegar,
1/2 cup sugar,
1/4 teaspoon ground cinnamon,
1 pastry shell (9 inches), baked,
FILLING: 2 egg yolks,
1/4 cup water,
1 cup (6 ounces) semisweet chocolate chips,
1 cup whipping cream,
1/4 cup sugar,
1/4 tsp ground cinnamon.
In a mixing bowl, beat egg whites and vinegar on medium speed until foamy. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325 for 20 -25 minutes or until meringue is lightly browned. Cool. For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160 and mixture is thickened (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. In a mixing bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refigerate any leftovers. Yield: 8-10 servings. Enjoy!
