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    Triple-Tier Chocolate Pie

    Source of Recipe


    Baked Pastry Shell
    3 egg whites
    1/2 teasoon vinegar
    1/4 teaspoon ground cinnamon
    1/2 cup sugar
    1/2 of a 16 ounce package marshmallows (about 30)
    1 cup milk
    1 cup whipping cream
    2 squares (2 ounces) unsweetened chocolate, coarsely chopped
    1/8 teaspoon salt
    1 teaspoon vanilla
    1/2 cup chopped walnuts

    For meringue shells, in a small mixer bowl combine egg whites,
    vinegar, and cinnamon. Beat with electric mixer on medium speed
    till soft peaks form. Gradually add sugar. Spread over the bottom
    and up the sides of baked pastry shell. Bake in a 325 oven for 15
    minutes. Remove from oven; cool on wire rack.

    Meanwhile, for filling heat marshmallows, milk, 1/4 cup of the
    whipping cream, chocolate, and salt till marshmallows and chocolate
    are just melted. Stir in vanilla; cool without stirring. Beat
    remaining whipping cream to soft peaks. Fold the whipped cream
    and nuts into the chocolate mixture. Chill till the mixture mounds
    when spooned. Turn into the baked meringue shell. Chill till
    firm. Cover and chill to store.




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