Credit: My Grandmother
Total: 45 min
Active: 30 min
Chill: 4 hours
Yield: 8 servings
2 eggs (separate egg whites from yokes)
¾ cup sugar (divided)
½ teaspoon white vinegar
½ cinnamon (1/4 teaspoon divided)
1 cup semi-sweet chocolate chips
¼ cup water
¼ teaspoon salt
1 cup whipping cream
1 frozen pie crust deep dish
Preheat oven to 450’ F. Flute and prick bottom and sides of pie crust. Bake for 10-12 minutes; until golden brown. Remove and let cool.
With an electric mixer, beat 2 egg whites with ½ teaspoon vinegar, ¼ teaspoon salt and ¼ teaspoon cinnamon until soft mounds form. Add ½ cup sugar gradually, beating until meringue stands in stiff glossy peaks. Spread on bottom and sides of baked pie shell.
Bake meringue at 325’F for 15-18 minutes or until meringue is puffy and golden. While meringue cools it will sink. That is ok!
While meringue is cooling, melt 1 cup semi-sweet chocolate chips; once melted mix in ¼ cup water and two slightly beaten egg yolks.
Take 3 tablespoons of chocolate mixture and spoon into pie crust with the meringue. Spread it out on the bottom. Put the remaining chocolate mixture in the fridge to cool.
Next, in a cool bowl with an electric mixture combined 1 cup whipping cream, ¼ teaspoon cinnamon and ¼ cup sugar. Beat until thick.
Take half the whipping cream mixture and spread on top of chocolate mixture in the baked pie crust. We are forming layers!
Now we will take the remaining whipping cream mixture and scrap in the rest of the melted chocolate mixture; then mix one more time with the electric mixer.
This is our final layer. Spread the chocolate whipped topping on the very top of the pie!
Voila! We are all done! Chill the pie for at least 4 hours before serving to really set up!
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