night-angel Posted December 05, 2005 04:49 PM
Here are my T&T Both are really good but not the easiest to prepare

German Sweet Chocolate Pie

4 egg whites, room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts(I use pecans)

2 8-oz packages German Sweet Chococlat
6 Tablespoons water
2 teaspnns vanilla
1 teaspoon instant coffee
2 cups heavy cream, whipped

Preheat ove to 275 degrees. Combine egg whites with cream of tatar 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 inch pie plate. Bake 50 min. Turn oven off and let cool without removing.
Filling- Place chocolate and water in a saucepan over low heat. Stir until chocolate has melted. Add coffee. Cool and add vanilla. Fold mixture inot whipped cream and pile into cooled meringue crust.
Chill at least 2 hrs before serving.


This one is a different chocolate
Pie in the Sky
1 9 inch pie shell, baked

2 egg whites
1/4 teaspoon salt
1/2 teaspoon vinegar
1/4 teaspoon cinnamon
1/2 cup sugar

1 sm pk of semi sweet chocolate morsels
2 egg yolks
1/4 cup hot water
1/4 teaspoon cinnamon
1/4 cup sugar
1 cup whipping cream

Beat egg whites together with salt and vinegar . Add cinnamon and sugar gradually. Beat until stiff but not dry. Spread meringue over bottom and sides of baked pasty shell.. Bake in 325 oven 12-15 min until lightly browned. Cool.

Melt chocolate morsels over hot (not boiling) water. Blend in 2 egg yolks beaten with the 1/4 cup of hot water, into the melted chocolate unitl smooth. Spread 3 Tablespoons of the chocolate mixture over cooled meringue. Chill remaining chocolate mixutre until it begins to thicken. Whip 1 cup cream until it begins to get light and gradually add cinnamon and sugar. Contiune to whip until thick. Spread 1/2 of the whipped mixture over the chocolate layer in the pie shell. Fold chilled chocoalte mixture into remaining whipped cream. Spread over whipped cream in shell. Chill at least four hours before serving.