After one bite this melt-in-your-mouth pie always gets an ooh-la-la. The choice of nuts is a matter of preference.
Tidbits for perfection: Plan accordingly, the meringue part of the pie bakes for one hour. The chocolate mixture needs to be cool before it gets combined with the whipped cream, I recommend preparing it while the meringue is baking. Once the pie has been assembled it needs to be refrigerated for about 2-3 hours. For quick and optimum whipping results, place mixing bowl and beaters in the freezer for about 2 hours prior to preparing.
Meringue Pie
2 egg whites, room temperature
½ cup sugar
⅛ teaspoon cream of tartar
½ cup nuts, chopped (pecans, walnuts or almonds)
Preheat oven to 275°. Lightly coat a 9-inch pie dish with canola oil. In a large bowl, with an electric mixer, beat egg whites on medium high speed, gradually add sugar. Increase speed, add cream of tartar and beat until whites are glossy and stiff peaks have formed. Transfer meringue to pie dish, spread evenly across the bottom and sides of dish. Sprinkle nuts over top of meringue and bake for 1 hour.
Chocolate Filling
One 6-ounce package semisweet chocolate chips
3 tablespoons hot water
½ teaspoon vanilla
In a medium pan over moderate heat combine chocolate chips and hot water, stir until chocolate has melted and mixture is smooth. Allow mixture to cool, stir in vanilla.
1 cup heavy cream
Pour whipping cream into medium bowl and beat on medium speed. When the cream thickens, increase the speed and continue to beat until cream falls in large globs and has soft peaks. Add cooled chocolate mixture to whipped cream, combine until well blended. Top cooled meringue with chocolate filling. Chill pie for 2-3 hours before serving. Yield: 6 servings
