Mrs. Rosa Lee Meeks
Farmerville, La. #207 OES
Beat till fluffy:
- 2 egg WHITES
- 1/8 tsp salt
- 1/8 tsp cream of tartar
Add 1/2 cup sugar, adding 2 Tbsp. at a time. Beat well after each addition. Continue beating till stands in very stiff peaks.
- 2/3 cup chopped pecans
- 1/2 tsp vanilla
Spoon into lightly buttered pie pan and shape, piling sides 1/2 inch above sides of pan.
Bake at 300° for 50 -55 minutes. COOL.
Melt 1 pkg. German sweet chocolate with 3 Tbsp water. Cool.
When shell and chocolate mixture have completely cooled, beat 1 cup whipping cream till thick. FOLD in the chocolate mixture and 1 tsp vanilla.
Spoon into pie shell and chill for 2 hours.