Nut Parfait Pie
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
|Semi sweet chocolate pieces||6 Ounce (Package, 1 Cup)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg white||1 (Unbeaten)|
|Instant coffee||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
Toast almonds in a 375 degree oven until golden brown.
Melt chocolate pieces in corn syrup and 1/4 cup water over low heat.
In a small mixing bowl combine sugar, 1/4 cup water, egg white, instant coffee, vanilla and lemon juice.
Beat with electric mixer at high speed until soft peaks form when beaters are raised, 3-5 minutes.
Beat cream until thick.
Fold chocolate mixture, cream and almonds into egg white mixture.
Spoon into baked crust.
Sprinkle with reserved crumbs.
Freeze until firm, 4 to 6 hours, or overnight