1 teaspoon vanilla extract
¾ cup granulated sugar
1 teaspoon baking powder
4 ounces sweet cooking chocolate, grated
1 cup fine vanilla wafer crumbs
½ cup finely chopped pecans
TOPPING
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Preheat the oven to 350°. In a medium-size bowl with an electric mixer beat the egg whites with the vanilla to soft peaks. In a small bowl combine the sugar and baking powder. Gradually add this to the egg whites, beating continuously until stiff. In another small bowl combine the grated chocolate (reserving 1 tablespoon for decorating the top of the pie), vanilla wafer crumbs, and pecans. Fold this mixture gently into the egg whites. Spread the filling into a greased 9-inch pie plate and bake for 20 to 25 minutes. Do not overbake or the pie will become dry and hard. Remove from the oven and allow to cool.
For the topping, beat the whipping cream in a bowl with an electric mixer. Gradually add the sugar to the cream, continuing to beat. Add the vanilla. Be careful not to overbeat. Spread the topping over the top of the pie. Sprinkle the reserved 1 tablespoon of grated chocolate on top. Refrigerate and chill for 6 to 8 hours before serving.
YIELD: 8 SERVINGS
Patsy Joiner
Snellville, Georgia