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.
Recommended: Lemon Meringue Pie-Inspired Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 2 milk chocolate candy bars (1.55 ounces each)
- 1 square (1 ounce) unsweetened chocolate
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup whipping cream, whipped
- 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 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.
Originally published as Chocolate-Filled Meringue in Taste of Home December/January 2002, p64