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Name: Chocolate Cream Pie (Tht)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 oz Bittersweet; 1 c Slivered almonds; 3/4 ts Vanilla extract; 7 oz Semisweet chocolate,; 3 lg Egg whites; 1/2 ts Cream of tartar; 2 1/4 c Heavy cream,, cold; 3/4 c Granulated sugar; 1 oz Unsweetened chocolate,,

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INGREDIENTS

6 oz Bittersweet
1 c Slivered almonds
3/4 ts Vanilla extract
7 oz Semisweet chocolate,
3 lg Egg whites
1/2 ts Cream of tartar
2 1/4 c Heavy cream,, cold
3/4 c Granulated sugar
1 oz Unsweetened chocolate,,

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Turn the oven down to 275 degrees. Butter the bottom and sides (not the lip) of a 9-inch glass pie plate. Place the egg whites in a bowl of an electric mixer and set over a pan of hot tap water until slightly warmed. Then whisk the warm egg whites until soft peaks form. Whisk in the cream of tartar and then add the granulated sugar in a slow, steady, stream, whisking continuously. Continue whisking until stiff and glossy, 15 to 20 minutes longer. Make a pie shell with the meringue by smoothing it over the bottom and sides of the buttered pie plate. Bake until slightly crisp and dry, 15 minutes. Cool on a rack. Combine the two chocolates in a bowl over simmering water, and stir occasionally until melted. Let cool to room temperature. Combine the heavy cream, confectioners sugar, cinnamon and vanilla in a mixing bowl. Beat at medium speed until very soft peaks form, 2 to 3 minutes. Stir one third of the cream into the melted chocolates to lighten. Then add that mixture to the whipped cream and fold in until completely incorporated. Scatter half of the toasted almonds over the cooked meringue shell. Top with the chocolate cream filling, smoothing the top. Decorate the top with the remaining toasted almonds and grated chocolate or chocolate curls, if desired. Cover and refrigerate at least one hour before serving. Yield: 8-10 servings Posted to MC-Recipe Digest V1 #330 Recipe by: TOO HOT TAMALES SHOW#TH6141 From: Meg Antczak Date: Thu, 5 Dec 1996 21:11:52 -0500

NOTES

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Chocolate Cream Pie (Tht)

6 oz Bittersweet
1 c Slivered almonds
3/4 ts Vanilla extract
7 oz Semisweet chocolate,
3 lg Egg whites
1/2 ts Cream of tartar
2 1/4 c Heavy cream,, cold
3/4 c Granulated sugar
1 oz Unsweetened chocolate,,

Preheat oven to 350 degrees. Spread the almonds on a cookie sheet and toast  in the oven until golden, about 15 minutes. Set aside to cool. Turn the  oven down to 275 degrees. Butter the bottom and sides (not the lip) of a  9-inch glass pie plate. Place the egg whites in a bowl of an electric mixer  and set over a pan of hot tap water until slightly warmed. Then whisk the  warm egg whites until soft peaks form. Whisk in the cream of tartar and  then add the granulated sugar in a slow, steady, stream, whisking  continuously. Continue whisking until stiff and glossy, 15 to 20 minutes  longer. Make a pie shell with the meringue by smoothing it over the bottom  and sides of the buttered pie plate. Bake until slightly crisp and dry, 15  minutes. Cool on a rack.    Combine the two chocolates in a bowl over simmering water, and stir  occasionally until melted. Let cool to room temperature. Combine the heavy  cream, confectioners sugar, cinnamon and vanilla in a mixing bowl. Beat at  medium speed until very soft peaks form, 2 to 3 minutes. Stir one third of  the cream into the melted chocolates to lighten. Then add that mixture to  the whipped cream and fold in until completely incorporated. Scatter half  of the toasted almonds over the cooked meringue shell. Top with the  chocolate cream filling, smoothing the top. Decorate the top with the  remaining toasted almonds and grated chocolate or chocolate curls, if  desired. Cover and refrigerate at least one hour before serving.    Yield: 8-10 servings  Posted to MC-Recipe Digest V1 #330    Recipe by: TOO HOT TAMALES SHOW#TH6141    From: Meg Antczak <meginny@frontiernet.net>    Date: Thu, 5 Dec 1996 21:11:52 -0500

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Nutrition

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Serving Size: 1 Serving (1213g)
Recipe Makes: 1 Servings

Calories: 3107
Calories from Fat: 1479 (48%)

Amt Per Serving		% DV

	Total Fat 164.3g	219 %
	Saturated Fat 69.1g	345 %
	Monounsaturated Fat 69.9g
	Polyunsanturated Fat 16.6g
Cholesterol 0mg		0 %
Sodium 1027.9mg		35 %
Potassium 3135.9mg		83 %
Total Carbohydrate 372.1g		109 %
	Dietary Fiber 34.8g	139 %
	Sugars, other 337.3g
Protein 103.1g		147 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3107

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