Double Musky Pie
From sara 13 years ago
- 1 hour to make
- Serves 1 pie
The original Double Musky was built in l962 and functioned as an after ski bar for many years. Customers cooked their own steaks over a fire in the front dining room (the only dining room at the time) and ate their food on picnic tables. Read more On occasion, a polka band would play, tables would be moved and dancing would begin. The Musky was not very successful initially and passed through many hands. Bob and Deanna Persons bought the Double Musky in May of 1979 and the great adventure began. Following several years of struggling without employees, Deanna and Bob managed to find the key to making the Musky work. Numerous additions followed thereafter and the restaurant went on to be described by Esquire Magazine as the "last great American roadhouse." It has also been reviewed favorably on two occasions by Bon Appetit and yearly by Fodors Travel Guide. See less
Ingredients
First Layer
- 3 egg whites shopping list
- 1/4 pinch salt shopping list
- 1/4 tsp cream of tartar shopping list
- 1 cup sugar shopping list
- 1 tablespoon vanilla shopping list
- 36 saltine crackers, broken into 1/2 inch pieces shopping list
- 1 cup pecans, roughly chopped shopping list
Second Layer
- 2 ounces unsweetened chocolate shopping list
- 1/4 pound butter shopping list
- 1/4 cup flour shopping list
- 1 cup sugar shopping list
- 2 eggs shopping list
Third Layer
- Cool Whip shopping list
How to make it
- Preheat oven to 350°F.
First Layer
- Beat egg whites until airy and frothy. While still beating, add salt. Continue to beat and add sugar slowly and cream of tartar. Continue beating until meringue forms stiff and glossy peaks. In the kitchen, we test for this point by drawing a finger through the meringue, if it leaves a canal, it's ready.
- Mix meringue, crackers nuts and vanilla completely together. Make sure that each crumb is touched by the meringue.
- Spread carefully into a buttered 9 inch pie pan, smooth out to a depth of one inch. Bake at 350°F for 12 minutes. Meringue will be slightly brown around the edges and have a very light crust to touch. Let cool slightly.
Second Layer
- In double boiler, melt chocolate and butter slowly. Add eggs, half the flour and sugar and mix less that 1/2 minute. Then add remaining flour and sugar, continue to stir. Don't over mix or it will be brittle. It should be slightly granular.
- Pour chocolate mixture in a circle from the rim into the center. Bake 35 minutes at 350°F.
- When done, pie will be slightly crusty on top. A toothpick inserted into edge will not come out clean; the center, however, will be moist and will continue cooking after it's removed
Third Layer
- Spread topping on pie, the refrigerate until ready to serve.
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