Pie Crust:
10 saltine crackers, crushed
4 egg whites
1 cup sugar
1 cup walnuts, chopped
1 teaspoon baking powder
1 teaspoon vanilla extract
Topping:
Half pint whipping cream
2 Tablespoons powdered sugar
1 giant Hershey bar (7 oz.)
1. In a bowl, combine crackers, walnuts, and baking powder.
2. In separate bowl, beat eggs until stiff, gradually adding 1 cup sugar, and vanilla.
3. Fold eggs mixture in cracker mixture.
4. Put in greased pie tin and bake on 350 degrees for 30 minutes. Top of pie should be golden.
5. When cool, top with chocolate topping.
2. In separate bowl, beat eggs until stiff, gradually adding 1 cup sugar, and vanilla.
3. Fold eggs mixture in cracker mixture.
4. Put in greased pie tin and bake on 350 degrees for 30 minutes. Top of pie should be golden.
5. When cool, top with chocolate topping.
Topping:
1. Whip cream sweetened with 2 tablespoons sugar.
2. Melt chocolate bar in microwave 25 seconds at a time. Stir after each time.
3. Mix melted chocolate into whipped cream until combined.
4. Pour over top of cooled pie and let set in refrigerator for 4 to 6 hours.
1. Whip cream sweetened with 2 tablespoons sugar.
2. Melt chocolate bar in microwave 25 seconds at a time. Stir after each time.
3. Mix melted chocolate into whipped cream until combined.
4. Pour over top of cooled pie and let set in refrigerator for 4 to 6 hours.
This pie is decadent, rich, and not for the faint of heart. Usually too much for kids--except for my own. But for chocolate lovers, this is an absolutely dream! I'm not a fan of "pudding" pies. Pie is about fresh fruit, real chocolate, and cream whipped into a frenzy. Enjoy!
