There are a couple variations on this pie. Most call for Cream of Tartar.
- 4 egg whites, at room temperature
- 1 cup plus 2 tbsps sugar
- 1 tsp potato starch
- 1 tsp distilled white vinegar
- 3/4 tsp Vanilla extract
- 2 ounces unsweetened chocolate, chopped
- 4 egg yolks
- 1/2 cup sugar
- 2 tbsps water
- 1/8 teaspoon salt
- 2 cups pareve whipping cream, whipped until soft peaks form, divided
- Preheat oven to 450°F.
- Grease a 9-inch deep-dish pie pan.
- For crust:
- With an electric mixer, beat egg whites in a large bowl until soft peaks form.
- Gradually add sugar and potato starch, constantly beating.
- Stir in vinegar and vanilla; beat until stiff peaks form and meringue is thick and glossy.
- Spoon meringue into prepared pie pan; press against sides to form a crust.
- Place in oven and turn off heat. Leave meringue in oven for 3 hours; remove pan to cool.
- Crust can be stored up to 2 days, covered, in a dry place.
- For filling:
- Whip whipping cream with blender until soft peaks form & divide.
- Melt chocolate in a medium saucepan over low heat, stirring until smooth.
- Cool to lukewarm.
- Using an electric mixer, beat egg yolks, sugar, water, and salt until frothy.
- Stir into pan of melted chocolate.
- Cook mixture over low heat, whisking constantly until thick, about 4 minutes.
- Cool completely.
- Fold chocolate mixture into half of the prepared whipped cream.
- Pour into cooled shell; chill in refrigerator until mousse is set.
- For Topping:
- Top with remaining half of whipped cream;
- Garnish with chocolate shavings.
- Store in refrigerator until ready to serve.
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