French Silk Pie
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sweet baking chocolate bar||4 Ounce|
|Whipping cream||2 Cup (32 tbs), divided|
|Grated sweet chocolate||1 Cup (16 tbs), grated|
Beat egg whites (at room temperature), cream of tartar, and salt at high speed of an electric mixer 1 minute.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold in chopped pecans and vanilla.
Spoon meringue into a well-greased 9-inch pieplate.
Using a spoon, shape meringue into a shell, swirling sides high.
Bake at 300° for 1 hour.
Combine chocolate and water in a medium saucepan.
Cook over low heat, stirring often, until chocolate melts.
Cool; stir in brandy.
Beat 1 cup whipping cream until stiff peaks form; fold into chocolate mixture.
Pour into cooled meringue shell; chill at least 3 hours.
Beat remaining cup of whipping cream until stiff peaks form; spread evenly over top of pie.
Garnish with grated chocolate.