Mocha Meringue Pie
Yield
servingsPrep
60 minCook
30 minReady
90 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| ½ | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
chocolate wafer crumbs
|
* |
| ½ | cup |
pecans
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | quart |
coffee ice cream
softened |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
powdered sugar
sifted |
|
| 1 | x |
chocolate
curls or grated chocolate |
*
|
| ½ | cup |
liqueur
or other coffee liqueur, coffee flavor, such as kahlua |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 2.5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 177 | ml |
sugar
|
|
| 237 | ml |
chocolate wafer crumbs
|
* |
| 118 | ml |
pecans
chopped |
|
| 5 | ml |
vanilla extract
|
|
| 0.9 | l |
coffee ice cream
softened |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
powdered sugar
sifted |
|
| 1 | x |
chocolate
curls or grated chocolate |
*
|
| 118 | ml |
liqueur
or other coffee liqueur, coffee flavor, such as kahlua |
*
|
Directions
Beat egg whites at high speed of an electric mixer until frothy; add baking powder and salt, beating slightly.
Gradually add sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Fold in chocolate wafer crumbs, pecans, and vanilla.
Spoon meringue into a greased 9-inch pieplate; use spoon to shape meringue into a pie shell, swirling sides high.
Bake at 350℉ (180℃) for 30 minutes; cool.
Spread ice cream evenly over meringue crust; cover pie and freeze at least 8 hours.
Combine whipping cream and powdered sugar, beating until light and fluffy; spread on pie.
Garnish with chocolate curls; freeze until firm.
Let pie stand at room temperature 10 minutes before slicing.
Pour 1 tablespoon Kahlua over -----
