Frozen Chocolate Pie Recipe
Summary
DishPie
Ingredients
| 2 (4 ounce) bars sweet baking chocolate | ||
| Eggs | 4 , separated | |
| Unflavored gelatin | 1 | |
| Water | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Salt | 1 Dash | |
| Sugar | 1 Cup (16 tbs) | |
| Whipping cream | 2 Cup (16 tbs), Whipped | |
| Pecans | 1 Cup (16 tbs), chopped | |
| 2 (9 inch) graham cracker crusts | ||
| Graham cracker crumbs | 2 Tablespoon, divided | |
Directions
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Stir a small amount of chocolate into egg yolks; add yolk mixture to remaining chocolate, stirring constantly.
Remove from heat Sprinkle gelatin over water; add to chocolate mixture, stirring until dissolved.
Beat egg whites (at room temperature), vanilla, and salt at high speed of an electric mixer 1 minute.
Gradually add sugar, beating until stiff peaks form.
Fold meringue, whipped cream, and pecans into chocolate mixture; spoon equal portions into crusts.
Sprinkle 1 tablespoon crumbs over each pie.
Freeze 3 hours or until firm.
Reduce heat to low; cook until chocolate melts.
Stir a small amount of chocolate into egg yolks; add yolk mixture to remaining chocolate, stirring constantly.
Remove from heat Sprinkle gelatin over water; add to chocolate mixture, stirring until dissolved.
Beat egg whites (at room temperature), vanilla, and salt at high speed of an electric mixer 1 minute.
Gradually add sugar, beating until stiff peaks form.
Fold meringue, whipped cream, and pecans into chocolate mixture; spoon equal portions into crusts.
Sprinkle 1 tablespoon crumbs over each pie.
Freeze 3 hours or until firm.
Chef
