Santa's Chocolate Pie
Yield
1 piePrep
10 minCook
15 minReady
10 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chocolate
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
instant coffee
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 7 ½ | ounces |
marshmallow cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
almond extract
|
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chocolate
|
|
| 59 | ml |
water
|
|
| 15 | ml |
instant coffee
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 216.8 | ml/g |
marshmallow cream
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
almond extract
|
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
In the top of double boiler combine the chocolate, water, instant coffee and salt; heat over hot, not boiling, water just until the chocolate melts stirring occasionally.
Pour small amount of chocolate mixture into beaten egg yolks; then return to double boiler and cook 3 minutes, stirring constantly.
Remove from heat. Stir in marshmallow creme and flavorings.
Chill.
Fold in egg whites, then the cream. Pour into cooled baked pastry shell.
Freeze firm, 10 hours or overnight.
