Chocolate Angel Pie With Heavy Cream
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Heavy cream||1⁄2 Pint, whipped|
|Hershey bar||6 , grated|
Beat egg whites with salt until whites stand in very stiff peaks.
Slowly add sugar, beating continually.
Add vanilla and almond extract.
Pour into a greased and floured 9-inch glass pie plate.
Bake at 375° until brown.
Cool, and cover with cream.
Top with Hershey bars.