CHOCOLATE MOUSSE PIE

 

 

MERINGUE SHELL

 

3 EGG WHITES, ROOM TEMP

¼ TSP CREAM OF TARTAR

DASH OF SALT

¾ CUP SUGAR

½ TSP VANILLA

 

FILLING

 

6        OZ BAG CHOCOLATE CHIPS

¼ CUP WATER

¼ TSP ALMOND EXTRACT

1-1/2 CUPS WHIPPING CREAM, WHIPPED

 

HEAT OVEN TO 275.  GENEROUSLY BUTTER 9” PIE PAN.  IN SMALL BOWL BEAT EGG WHITES, CREAM OF TARTAR AND SALT UNTIL SOFT PEAKS.  GRADUALLY ADD SUGAR AND BEAT UNTIL STIFF PEAKS.  ADD VANILLA  AND BEAT WELL.  USING METAL SPATULA OR SPOON, SPREAD OVER BOTTOM AND UP SIDES OF PIE PAN, BUILDING UP SIDES AS HIGH AS POSSIBLE.  BAKE AT 275 FOR 1 HOUR.  TURN OFF OVEN AND LET STAND IN OVEN WITH DOOR AJAR FOR 1 HOUR.

 

FOR FILLING:

 

IN SMALL SAUCEPAN OVER LOW HEAT, COMBINE CHOCOLATE CHIPS AND WATER STIRRING CONSTANTLY UNTIL SMOOTH.  REMOVE FROM HEAT AND STIR IN ALMOND EXTRACT.  COOL.  FOLD CHOCOLATE MIXTURE INTO 2 CUPS OF THE WHIPPED CREAM.  SPREAD INTO COOLED SHELL.  GARNISH WITH REMAINING WHIPPED CREAM.  REFRIGERATE.