How to make it

  • Preheat oven 275* Generously butter a 9 inch pie pan.
  • In large bowl beat egg whites, cream of tarter and cinnamon until frothy. Start adding the sugar 2 T at a time until stiff and glossy peak forms do not under beat. Spread evenly into the pie pan and up the sides. Bake for 1 hour turn oven off and leave the meringue in for 2 more hours--do not open the oven door. Cool
  • Filling
  • In saucepan over low heat melt the chocolate and cool to room temperature. Whisk in yolks one at time until well blended in the cool chocolate and add the liqueur; set aside. Whip cream until soft peak forms then start adding sugar beating until stiff peak forms. Fold into the chocolate mixture and spoon into crust. Cover and refrigerate over night or at least 8 hours

Reviews & Comments 7

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    " It was excellent "
    henrie ate it and said...
    YUM, I'm speachless. 5 forks for this wonderful recipe.
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  • goddess_mom_2_3 5 years ago
    sounds great - can't wait to test it out. Thanks for the post
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    " It was excellent "
    bitsyskitchen ate it and said...
    Oh yeah! I'm in love.
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  • debwin 6 years ago
    sounds delicious, I like the idea of a meringue crust
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  • m2googee 6 years ago
    Thanks for the 5; hope you have a great day!
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    " It was excellent "
    bluewaterandsand ate it and said...
    I am giving this a 5 and it well deserves it! Fantastic!
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds like a great recipe will try it
    Was this review helpful? Yes Flag

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