Title: French Silk Chocolate Pie
Categories: None
Yield: 1 Servings

-------------------------------MERINGUE CRUST-------------------------------
2 Egg whites
1/8 ts Salt
1/8 ts Cream of tartar
1/2 c Sugar
1/2 c Chopped pecans
1/2 ts Vanilla

----------------------------------FILLING----------------------------------
1/2 c Margarine
3/4 c Sugar
1 1/2 Squares; unsweetened
-chocolate, melted and
-cooled
1 ts Vanilla
2 Egg yolks
2 Eggs

Preparation: Crust: Preheat oven to 300 F. Beat egg whites with salt and
cream of tartar until foamy. Add sugar, 1 tablespoon at a time, beating
until very stiff peaks hold.

Fold in pecans and vanilla. Spread in 9-inch greased pie pan. Bake 50 to
55 minutes. Cool.

Filling: Cream margarine and add sugar gradually. Blend in melted chocolate
and vanilla.

Add 2 egg yolks and 2 eggs, one at a time, beating 5 minutes after each
addition. Pour into meringue shell and refrigerate. Serve topped with
whipped cream and finely chopped pecans.

Posted to EAT-L Digest by mary curtis on Dec 11, 1997