Title: Mocha Meringue Pie
Categories: Pies
Yield: 8 servings
3 Egg whites
1/2 ts Baking powder
1 pn Salt
3/4 c Sugar
1 c Chocolate wafer crumbs
1/2 c Pecans; chopped
1 ts Vanilla extract
1 qt Coffee ice cream; softened
1 c Whipping cream
1/2 c Powdered sugar; sifted
Chocolate curls or grated
-chocolate
1/2 c Kahlua or other coffee
-liqueur
Recipe by: Southern Living
Preparation Time: 0:20
Beat egg whites at high speed of an electric mixer until
frothy; add baking powder and salt, beating slightly.
Gradually add sugar, 1 tablespoon at a time; continue
beating until stiff and glossy. Fold in chocolate wafer
crumbs, pecans, and vanilla. Spoon meringue into a greased
9-inch pieplate; use spoon to shape meringue into a pie
shell, swirling sides high. Bake at 350 degrees for 30
minutes; cool. Spread ice cream evenly over meringue crust;
cover pie and freeze at least 8 hours.
Combine whipping cream and powdered sugar, beating until
light and fluffy; spread on pie. Garnish with chocolate
curls; freeze until firm. Let pie stand at room temperature
10 minutes before slicing. Pour 1 tablespoon Kahlua over
each serving. Yield: one 9-inch pie.
