-CRUST-
1 Egg white
1/4 c Sugar
1 1/2 c Finely chopped nuts
FILLING
1/2 c Milk
16 Regular marshmallows
1 tb Instant coffee
1 Egg yolk; slightly beaten
1 c Heavy cream; whipped
1/4 c Semi-sweet chocolate chips
1 tb Milk
Grease bottom of 9-inch pie plate. Cut waxed paper to fit bottom then
grease paper. Beat egg whites until frothy. Add sugar & nuts. Mash mixture
into pie plate building up sides. Bake 12-15 minutes at 375. Remove from
oven & immediately run knife around edge of crust. Cool 10 minutes. Lift
crust from pie plate, peel off waxed paper. Return to pie plate & proceed
with filling. Combine milk, coffee & marshmallows in double boiler & melt.
Add egg yolk, stirring well. Cool in refrigerator until partially set. When
cool, fold in cream & pour into crust. Melt chocolate chips in 1 Tbs milk
over low heat. Dot on top of filling & cut it into filling in a harlequin
(diamond) design. Freeze. Before slicing, allow pie to sit at room
temperature 5-10 minutes. (This pie is not as complicated as it sounds &
will bring you lots of complements!)
BENNETTE MORRIS
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings