French Silk Pie Recipe
Ingredients
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Vanilla extract | 1/2 Teaspoon | |
| 1 (4 ounce) bar sweet baking chocolate | ||
| Water | 3 Tablespoon | |
| Brandy | 1 Tablespoon | |
| Whipping cream | 2 Cup (16 tbs), divided | |
| Grated sweet chocolate | ||
Directions
Beat egg whites (at room temperature), cream of tartar, and salt at high speed of an electric mixer 1 minute.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold in chopped pecans and vanilla.
Spoon meringue into a well-greased 9-inch pieplate.
Using a spoon, shape meringue into a shell, swirling sides high.
Bake at 300° for 1 hour.
Cool.
Combine chocolate and water in a medium saucepan.
Cook over low heat, stirring often, until chocolate melts.
Cool; stir in brandy.
Beat 1 cup whipping cream until stiff peaks form; fold into chocolate mixture.
Pour into cooled meringue shell; chill at least 3 hours.
Beat remaining cup of whipping cream until stiff peaks form; spread evenly over top of pie.
Garnish with grated chocolate.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold in chopped pecans and vanilla.
Spoon meringue into a well-greased 9-inch pieplate.
Using a spoon, shape meringue into a shell, swirling sides high.
Bake at 300° for 1 hour.
Cool.
Combine chocolate and water in a medium saucepan.
Cook over low heat, stirring often, until chocolate melts.
Cool; stir in brandy.
Beat 1 cup whipping cream until stiff peaks form; fold into chocolate mixture.
Pour into cooled meringue shell; chill at least 3 hours.
Beat remaining cup of whipping cream until stiff peaks form; spread evenly over top of pie.
Garnish with grated chocolate.
Chef
