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Meringue Shell Ingredients

2 egg whites
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/8 cream of tartar
1/2 cup chopped walnuts or pecans

Filling Ingredients

2 egg whites
2 egg yolks
1 6-oz package semi-sweet chocolate pieces
1 egg
1 teaspoon vanilla
1 1/4 cup heavy cream, whipped
1/2 square semisweet chocolate

Meringue Shell Cooking Directions

Preheat oven to 275 F. Beat egg whites until frothy; sprinkle cream of tartar over them. Continue beating until stiff, but not dry. Gradually beat in sugar adding vanilla and almond extracts with last of sugar. Continue beating until sugar is dissolved and mixture is smooth and glossy. Line a well-buttered 9–inch pie plate with this mixture. Hollow center out to 1/4-inch thickness: do not spread on rim of plate. Sprinkle with nuts. Bake 1 hour or until browned and crisp to touch. Let cool.

Filling Cooking Directions

With a double boiler, melt chocolate pieces over simmering water. Remove from heat. Beat in eggs and egg yolks, one at a time. Add vanilla. Beat egg whites until they peak when beater is raised.

Fold in chocolate mixture. Whip 1 cup cream; fold into chocolate mixture. Spoon into shell. Chill. Top with 1/4 cup cream, whipped. Shave on chocolate. Serves 8.