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Chocolate-Filled Meringue

Joan Totton's favorite dessert for the Christmas season has a nutty, chewy crust and dark chocolate filling that's not too sweet. "I'm proud to serve it, and my guests love the rich taste," reports the Stanfield, Oregon cook.

8 ServingsPrep: 25 min. + chilling Bake: 20 min. + cooling

Ingredients

3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
1/4 cup confectioners' sugar
3/4 cup finely chopped pecans
1 cup (6 ounces) semisweet chocolate chips, optional
FILLING:
2 milk chocolate candy bars (1.55 ounces each)
1 ounce unsweetened chocolate
1/4 cup water
1 teaspoon vanilla extract
1 cup heavy whipping cream
Additional whipped cream, optional

Directions

In a bowl, beat egg whites, vanilla, cream of tartar and salt until
soft peaks form. Gradually add sugars, beating until stiff peaks
form. Fold in pecans. Grease the bottom and sides of a 9-in. pie
plate, leaving top edge ungreased. Spread meringue onto the bottom
and up the sides of prepared plate. Build up top edge. Bake at
350° for 20-30 minutes or until lightly browned. Cool on a wire
rack.
If chocolate stars are desired, melt chocolate chips. Transfer

2 of 2

Chocolate-Filled Meringue (continued)

Directions (continued)

chocolate to a small heavy-duty resealable bag; cut a small hole in
one corner of bag. On a waxed paper-lined baking sheet, pipe
chocolate into star shapes. Refrigerate until firm, about 15
minutes. When ready to serve, carefully remove stars with a metal
spatula.
For filling, in a heavy saucepan, combine candy bars, unsweetened
chocolate and water. Cook and stir over low heat until melted. Pour
into a large bowl; cool to room temperature. Stir in vanilla. Fold
in whipped cream; pour into the crust. Top with additional whipped
cream and chocolate stars if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 298 calories, 23 g fat (10 g saturated fat), 42 mg cholesterol, 111 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.