Ingredients: |
Ingredients: First layer:
3 egg whites
1/4 pinch salt
1/4 tsp cream of tartar
1 cup sugar
1 tbsp. vanilla
36 saltine crackers, broken into 1/2 inch pieces
1 cup pecans, roughly chopped
Second layer:
2 ounces unsweetened chocolate
1/4 pound butter
1/4 cup flour
1 cup sugar
2 eggs
Third Layer:
Cool Whip
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Directions: |
Directions:Preheat oven to 350 degrees.
Beat egg whites until airy and frothy. While still
beating, add salt. Continue to beat and add sugar
slowly and cream of tartar. Continue beating until
meringue forms stiff and glossy peaks. In the
kitchen, we test for this point by drawing a finger
through the meringue, if it leaves a canal, it's ready.
Mix meringue, crackers nuts and vanilla completely
together. Make sure that each crumb is touched by
the meringue.
Spread carefully into a buttered 9 inch pie pan,
smooth out to a depth of one inch. Bake in 350
degree oven for 12 minutes. Meringue will be
slightly brown around the edges and have a very
light crust to touch. Let cool slightly.
In double boiler, melt chocolate and butter slowly.
Add eggs, half the flour and sugar and mix less that
1/2 minute. Then add remaining flour and sugar,
continue to stir. Don't over mix or it will be brittle. It
should be slightly granular.
Pour chocolate mixture in a circle from the rim into
the center. Bake 35 minutes at 350 degrees.
When done, pie will be slightly crusty on top. A
toothpick inserted into edge will not come out clean;
the center, however, will be moist and will continue
cooking after it's removed from the oven.
Spread topping on pie, the refrigerate until ready to
serve.
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This recipe for Double Musky Pie is from