Instructions:
Stir together the sugar and cream of tartar. Use a mixing bowl and electric mixer for beating the egg whites. As the eggs whites begin to become stiff, slowly add the sugar/cream of tartar mixture to the mixing bowl and continue beating until you get nice, smooth meringue.
Grease your pie pan with the butter, then line the pan with meringue. Use a spatula to get a nice smooth base of meringue. Spread the chopped almonds on the meringue. Bake at 275 degrees for about an hour. Keep your eyes on the baked meringue and remove it from the oven when it’s a nice, pale brown. Let this cool so it will set up with enough strength to hold the pie filling.
Make the chocolate pie filling according to directions on the box. Pour this into the baked pie shell. Refrigerate this for 3 hours or more.
When ready to serve, slice the pie first, then spray on the whipped cream. You can dress up the presentation of the pie slices by dusting each with a pinch of cocoa powder; you can also put a mint leaf or two atop each slice. Enjoy!
Readers with questions or comments for Dave Kessler may write to him in care of this publication.
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