3 egg whites
1 pinch salt
1/8 tsp. cream of tartar
3/4 cup white sugar
3/4 cup finely chopped pecans
1 tsp. vanilla extract
4 (1 ounce) squares German sweet chocolate, chopped
3 tbl. strong brewed coffee
1 cup heavy cream
1 tsp. vanilla extract
Preheat oven to 275 degrees.
In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of
tartar and salt and beat until whites stand in soft peaks. Add sugar gradually
and beat until very stiff. Fold in chopped nuts and 1 teaspoon vanilla. Turn the
meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate,
building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven
for 60 minutes. Cool.
Angel German Chocolate Pie
