How to make it

  • Butter the pie pan well and preheat oven to 275 degrees.
  • Shell:
  • Beat egg whites with salt until foamy, add cream of tartar and beat until soft peaks form.
  • Add the superfine sugar, one tablespoon at a time and beat until it holds stiff peaks.
  • Beat in the vanilla.
  • Spoon into the pie plate, forming the sides of the shell with the back of a spoon.
  • Bake shell in lower third of oven for 1 hour.
  • Turn off heat, leave oven door ajar, and let the shell dry in the oven for at least one hour.
  • Filling:
  • In the top of a double boiler set over hot water, melt the chocolate, stirring until smooth, and let cool to lukewarm.
  • Beat egg whites with the salt until foamy, add the cream of tartar, and continue to beat until they hold stiff peaks.
  • In a large chilled bowl, beat heavy cream with the dark rum until it holds peaks.
  • Fold chocolate gently but thoroughly into whipped ream and fold in egg whites.
  • Spoon the chocolate filling into the meringue shell and chill the pie for at least 1 hour.
  • Garnish with large dollops of whipped cream.

Reviews & Comments 3

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    " It was excellent "
    peetabear ate it and said...
    wonderful post.. love the meringue shells...five forks
    Was this review helpful? Yes Flag
  • rebecc96052 8 years ago
    sounds great
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    What is not to just love in this"5"FORK!!!!!
    delight? Chocolate and Run always a winning
    combination~~~and the meringue crust is

    Was this review helpful? Yes Flag

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