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CHOCOLATE CREAM PIE*
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chocolate
Amount Measure Ingredient -- Preparation Method
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1 cup slivered almonds
2 1/4 cups heavy cream, cold
3 large egg whites
1/3 cup confectioners' sugar
3/4 cup granulated sugar
3/4 teaspoon vanilla extract
1/2 teaspoon cream of tartar
4 to 6 ounces bittersweet
7 ounces semisweet chocolate, chocolate, grated or
chopped into curls, for garnish(optional)
1 ounce unsweetened chocolate, chopped
Preheat oven to 350 degrees. Spread the almonds on a cookie sheet
and toast in the oven until golden, about 15 minutes. Set aside
to cool. Turn the oven down to 275 degrees. Butter the bottom
and sides (not the lip) of a 9-inch glass pie plate. Place the
egg whites in a bowl of an electric mixer and set over a pan of
hot tap water until slightly warmed. Then whisk the warm egg whites
until soft peaks form. Whisk in the cream of tartar and then add
the granulated sugar in a slow, steady, stream, whisking continuously.
Continue whisking until stiff and glossy, 15 to 20 minutes longer.
Make a pie shell with the meringue by smoothing it over the bottom
and sides of the buttered pie plate. Bake until slightly crisp
and dry, 15 minutes. Cool on a rack.
Combine the two chocolates in a bowl over simmering water, and
stir occasionally until melted. Let cool to room temperature.
Combine the heavy cream, confectioners' sugar, cinnamon and vanilla
in a mixing bowl. Beat at medium speed until very soft peaks form,
2 to 3 minutes. Stir one third of the cream into the melted chocolates
to lighten. Then add that mixture to the whipped cream and fold
in until completely incorporated. Scatter half of the toasted
almonds over the cooked meringue shell. Top with the chocolate
cream filling, smoothing the top. Decorate the top with the remaining
toasted almonds and grated chocolate or chocolate curls, if desired.
Cover and refrigerate at least one hour before serving.
Yield: 8-10 serving
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