Chocolate-Filled Meringue Pie Recipe
Ingredients
| Buttery crackers | 20 , crushed (Round Shaped) | |
| Sugar | 1 Cup (16 tbs), divided | |
| Chopped pecans | 1 Cup (16 tbs) | |
| Egg whites | 3 | |
| Milk chocolate bar | 6 | |
| Frozen whipped topping | 8 Ounce, thawed |
Directions
Combine cracker crumbs, 1/2 cup sugar, and pecans, mix well.
Beat egg whites (at room temperature) until soft peaks form.
Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beat until stiff peaks form.
Fold crumb mixture into egg white mixture.
Spread meringue on bottom and sides of a greased 9-inch deep-dish pieplate.
Bake at 350° for 30 minutes.
Cool.
Place chocolate bars in top of a double boiler, bring water to a boil.
Reduce heat to low, cook until chocolate melts.
Let cool slightly.
Fold chocolate into whipped topping, spoon into shell.
Chill.
Beat egg whites (at room temperature) until soft peaks form.
Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beat until stiff peaks form.
Fold crumb mixture into egg white mixture.
Spread meringue on bottom and sides of a greased 9-inch deep-dish pieplate.
Bake at 350° for 30 minutes.
Cool.
Place chocolate bars in top of a double boiler, bring water to a boil.
Reduce heat to low, cook until chocolate melts.
Let cool slightly.
Fold chocolate into whipped topping, spoon into shell.
Chill.
Chef
