Chocolate-Filled Meringue Pie
|Buttery crackers||20 , crushed (Round Shaped)|
|Sugar||1 Cup (16 tbs), divided|
|Chopped pecans||1 Cup (16 tbs)|
|Milk chocolate bar||6|
|Frozen whipped topping||8 Ounce, thawed|
Combine cracker crumbs, 1/2 cup sugar, and pecans, mix well.
Beat egg whites (at room temperature) until soft peaks form.
Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beat until stiff peaks form.
Fold crumb mixture into egg white mixture.
Spread meringue on bottom and sides of a greased 9-inch deep-dish pieplate.
Bake at 350Â° for 30 minutes.
Place chocolate bars in top of a double boiler, bring water to a boil.
Reduce heat to low, cook until chocolate melts.
Let cool slightly.
Fold chocolate into whipped topping, spoon into shell.