Shell
- 3 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3/4 cup sugar
- 3/4 cup pecans, chopped fine
- 1 teaspoon vanilla
Filling
- 2 ounces sweet chocolate
- 1 teaspoon instant coffee
- 1 tablespoon water
- 1 teaspoon imitation brandy
- flavoring (optional) 1 cup whipping cream, whipped
To make shell:
Place egg whites in a deep I V2-quart bowl and beat until foamy. Add salt and cream of tartar and beat until soft peaks form. Add sugar gradually, beating constantly. Continue to beat until stiff. Fold in pecans and vanilla and turn into a buttered pie pan (9 or 10 inches) . Push to sides to form a pie shell. Bake in a very slow oven (275F) 45 minutes or until firm and lightly browned. Cool.
To make filling:
Place chocolate, coffee, and water in the top of a double boiler and heat over water until chocolate is melted. Add flavoring. Cool slightly. Fold into whipped cream and pour into cooled “angel” shell. Spread to edge. Chill in refrigerator at least 4 hours. Cut into wedges to serve. Yield: 6 to 8 servings.