Baked pastry shell
3 Egg whites
1/2 Teasoon vinegar
1/4 ts Ground cinnamon
1/2 c Sugar
1/2 Of a 16 ounce package
Marshmallows
(about 30)
1 c Milk
1 c Whipping cream
2 Squares (2 ounces)
Unsweetened
Chocolate coarsely chopped
1/8 ts Salt
1 ts Vanilla
1/2 c Chopped walnuts
For meringue shells, in a small mixer bowl combine egg whites,
vinegar, and cinnamon. Beat with electric mixer on medium speed till
soft peaks form. Gradually add sugar. Spread over the bottom and up
the sides of baked pastry shell. Bake in a 325 oven for 15 minutes.
Remove from oven; cool on wire rack. Meanwhile, for filling heat
marshmallows, milk, 1/4 cup of the whipping cream, chocolate, and
salt till marshmallows and chocolate are just melted. Stir in
vanilla; cool without stirring. Beat remaining whipping cream to soft
peaks. Fold the whipped cream and nuts into the chocolate mixture.
Chill till the mixture mounds when spooned. Turn into the baked
meringue shell. Chill till firm. Cover and chill to store.
Yields
1 Servings