Chocolate Pecan Meringue Pie


  • 3 egg whites
  • 1/8 tsp. cream of tartar
  • dash salt
  • 3/4 c. sugar
  • 3/4 c. chopped pecans
  • 2 tsp. vanilla
  • 3 oz. sweet cooking chocolate
  • 3 T strong black coffee
  • 1 c. whipping cream
  1. Beat egg whites until foamy; add cream of tartar and salt and beat until soft peaks form. Gradually add sugar and beat until stiff.
  2. Fold in nuts and 1 tsp. vanilla. Turn meringue into a greased 9″ pie plate and make a nest-like shell, building up the sides 1/2″ above the plate. Bake at 275 for 1 hour. Let cool.
  3. Place chocolate and coffee in a saucepan over low heat and stir until chocolate is melted and smooth. Cool and stir in remaining 1 tsp. of vanilla. Whip cream until stiff and fold into chocolate mixture.
  4. Pour filling into meringue pie shell. Chill for 2 hours.


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