Chocolate-Filled Meringue 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 square (1 ounce) unsweetened chocolate 1/4 cup water 1 teaspoon vanilla extract Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate-Filled Meringue cont. 1 cup heavy whipping cream Additional whipped cream, optional In a mixing 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 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 Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate-Filled Meringue 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. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008