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3 hours
Prep: 40 minutes
Cook: 20 minutes
1265 calories per serving view nutrition facts
1 pie
suggest servings
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| Crust | |||
| 1 | cup | butter | (not margarine) |
| 4 | tablespoons | sugar | |
| 2 | cups | flour, all-purpose | |
| Filling | |||
| 6 | ounces | chocolate chips | |
| 1/4 | cup | corn syrup | |
| 1/4 | cup | water | |
| 1/2 | cup | sugar | |
| 1/4 | cup | water | |
| 1 | each | egg white | |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | lemon juice | |
| 1 | cup | heavy whipping cream | |
CRUST: Mix butter and together and add flour.
Mix until crumbly (about 3 mins on med).
Pat 2/3 of mixture into pie pan or spring pan and put remainder into a small pan.
Heat both at 350 for about 15 mins (or until light brown).
Stir the small pan amount once during cooking time to create crumbs.
Once done put in refrigerator to cool completely.
FILLING: Melt choc in corn syrup and 1/4 cup of water.
(Can be done over low heat or in the microwave 4 mins on med.)
Stir to incorporate and put in refrigerator to cool completely.
Combine sugar, the other 1/4 cup of water, egg white, vanilla, and lemon juice.
Beat on high speed until peaks form (this takes a long time about 20 minutes with my mixer).
In a separate bowl beat the whipping cream until thick.
Fold cream and half of the chocolate mixture into the egg white mix.
Spoon into shell.
Drizzle other half of the chocolate over filling and cut throughout with knife.
Sprinkle crumbs over top and cool until firm (about two hours).
| % Daily Value* | |
| Total Fat 80.0g | 123% |
| Saturated Fat 50.0g | 248% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 366mg | 15% |
| Total Carbohydrate 131.0g | 44% |
| Dietary Fiber 5.0g | 18% |
| Sugars 66.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 46% | Vitamin C | 2% | |
| Calcium | 8% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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