Nut Parfait Pie Recipe
Ingredients
| Almonds | 1/3 Cup (16 tbs), chopped (Mocha-Nut Filling:) | |
| Chocolate | 6 Ounce (Mocha-Nut Filling:) | |
| Light corn syrup | 1/4 Cup (16 tbs) (Mocha-Nut Filling:) | |
| Water | 1/2 Cup (16 tbs) (Mocha-Nut Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (Mocha-Nut Filling:) | |
| 1 unbeaten egg white | ||
| Instant coffee | 2 Tablespoon (Mocha-Nut Filling:) | |
| Vanilla | 1 Tablespoon (Mocha-Nut Filling:) | |
| Lemon juice | 1 Tablespoon (Mocha-Nut Filling:) | |
| Whipping cream | 1 Cup (16 tbs) (Mocha-Nut Filling:) | |
Directions
Toast almonds in a 375 degree oven until golden brown.
Melt chocolate pieces in corn syrup and 1/4 cup water over low heat.
Cool.
In a small mixing bowl combine sugar, 1/4 cup water, egg white, instant coffee, vanilla and lemon juice.
Beat with electric mixer at high speed until soft peaks form when beaters are raised, 3-5 minutes.
Beat cream until thick.
Fold chocolate mixture, cream and almonds into egg white mixture.
Spoon into baked crust.
Sprinkle with reserved crumbs.
Freeze until firm, 4 to 6 hours, or overnight
Melt chocolate pieces in corn syrup and 1/4 cup water over low heat.
Cool.
In a small mixing bowl combine sugar, 1/4 cup water, egg white, instant coffee, vanilla and lemon juice.
Beat with electric mixer at high speed until soft peaks form when beaters are raised, 3-5 minutes.
Beat cream until thick.
Fold chocolate mixture, cream and almonds into egg white mixture.
Spoon into baked crust.
Sprinkle with reserved crumbs.
Freeze until firm, 4 to 6 hours, or overnight
Chef
