I have a few Thanksgivingish posts up my sleeve. I hope you don’t mind. It’s just that this past week I’ve been a Thanksgiving making fool and it’s all I’ll be able to do in a few days to strap myself into a crowded airplane seat and travel home to eat some more.
My mom just announced she is making cornish hens with cherry sauce for Thanksgiving dinner! She’s a rebel. I can’t wait to pad around my parent’s house in my pajamas all day and lick cherry sauce off the spoon.
This pie is another one of Great Grandma’s recipes. I truly hope you guys are enjoying reading about these amazingly retro recipes as I am making them!
When I had originally decided to take on this project about a month ago, I sat down in a patch of sunlight on my bedroom floor with a cup of tea in my hand and dumped the entire box of cards out in front of me. I immediately stashed some cards to the side in a pile marked “MAKE ASAP” and this pie, my friends, was one of those recipes.
With a crisp pecan meringue shell covered with a rich blanket of chocolate creme, this pie is one of a kind. Let’s just say if making pie dough ain’t your thang, this is the pie for you. But professional pie dough makers, take heart! I’m serving up another more “traditional” pie next week and you can mix all the pie dough you can handle then.
But this pie….I just love it. And so did all of my friends. After a bite or two, a few of them looked up at me with question in their eyes and asked, “what IS that? it’s amazing!”. They couldn’t believe it when I told them there were only six ingredients involved and how easy it was to prepare.
Egg whites, sugar, chocolate…cream. Lots of cream. And because I’m a girlie girl and like to look at pretty things, I drizzled more chocolate all over the pie prior to serving. That was my idea, not great grandma’s. Although, from what I know so far, I think she’d be down with it.
makes one 9 inch pie
2 egg whites
1/2 cup sugar
1/8 tsp cream of tartar (just a pinch!)
1/2 cup chopped toasted pecans
1 pint cream
3/4 cup semisweet chocolate chips
Preheat oven to 275. Whisk together the sugar and the cream of tartar in a small bowl.
Whip the egg whites until just frothy then gradually add the sugar while the mixer is going. Continue to beat the egg whites until they hold stiff, glossy peaks. Fold in chopped toasted pecans into meringue.
Smooth meringue into a greased nine inch pie dish and bake for one hour, until golden. Remove and let cool completely before filling.
To make the filling, melt the chocolate chips in a double boiler or microwave (stirring every 30 seconds until melted). Heat one tablespoon of the cream and stir it into the melted chocolate. Then, whip the remaining cream on high until soft peaks form and fold the chocolate into the whipped cream, reserving about a tablespoon of the melted chocolate in the bowl.
Smooth filling into pie shell and drizzle remaining chocolate on top. Refrigerate for two hours before serving.