This is the best chocolate pie! Fussy but worth the effort
FOUR-LAYER CHOCOLATE PIE
Serves 6
10” baked pie shell
2 eggs, separated
1/2 tsp white vinegar
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup sugar
1 package (6 oz) semi-sweet chocolate chips
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 tsp cinnamon
Heat oven to 325°. Beat egg whites until stiff peaks form. Gradually add vinegar, salt, 1/4 tsp cinnamon and 1/2 cup sugar. Spread over bottom of baked pie shell and bake for 15-18 minutes. Cool.
Melt chocolate chips. Beat egg yolks in a separate bowl. Fold yolks and water into chocolate. Spread 3 Tbsp of chocolate mixture on meringue. Whip cream, gradually adding 1/4 cup sugar and 1/4 tsp cinnamon. Spread half on chocolate mixture. Fold remaining chocolate mixture into remaining half of cream; spread on top (4 layers) chill at least 4 hours. Can make ahead and freeze.
FOUR-LAYER CHOCOLATE PIE
Serves 6
10” baked pie shell
2 eggs, separated
1/2 tsp white vinegar
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup sugar
1 package (6 oz) semi-sweet chocolate chips
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 tsp cinnamon
Heat oven to 325°. Beat egg whites until stiff peaks form. Gradually add vinegar, salt, 1/4 tsp cinnamon and 1/2 cup sugar. Spread over bottom of baked pie shell and bake for 15-18 minutes. Cool.
Melt chocolate chips. Beat egg yolks in a separate bowl. Fold yolks and water into chocolate. Spread 3 Tbsp of chocolate mixture on meringue. Whip cream, gradually adding 1/4 cup sugar and 1/4 tsp cinnamon. Spread half on chocolate mixture. Fold remaining chocolate mixture into remaining half of cream; spread on top (4 layers) chill at least 4 hours. Can make ahead and freeze.