Triple-Tier Chocolate Pie
Baked Pastry Shell
3 egg whites
1/2 teasoon vinegar
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/2 of a 16 ounce package marshmallows (about 30)
1 cup milk
1 cup whipping cream
2 squares (2 ounces) unsweetened chocolate, coarsely chopped
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts
For meringue shells, in a small mixer bowl combine egg whites, vinegar,
and cinnamon. Beat with electric mixer on medium speed till soft peaks
form. Gradually add sugar. Spread over the bottom and up the sides of
baked pastry shell. Bake in a 325 oven for 15 minutes. Remove from oven;
cool on wire rack.
Meanwhile, for filling heat marshmallows, milk, 1/4 cup of the whipping
cream, chocolate, and salt till marshmallows and chocolate are just melted.
Stir in vanilla; cool without stirring. Beat remaining whipping cream to
soft peaks. Fold the whipped cream and nuts into the chocolate mixture.
Chill till the mixture mounds when spooned. Turn into the baked meringue
shell. Chill till firm. Cover and chill to store.