Chocolate Pie Spectacular
Pecan Crumb Crust:
1 c. fine graham cracker crumbs
1/2 c. finely chopped pecans
1/3 c. brown sugar, firmly packed
1/3 c. melted shortening
1 envelope unflavored gelatin
1/4 c. cold milk
2/3 c. sugar
2 eggs, separated
1/4 tsp. salt
1 1/4 c. scalded milk
1 tsp. vanilla
1 c. heavy cream, whipped
1 square semisweet chocolate, shaved
Combine ingredients and press firmly into 9" pie pan. Make even layer on bottom and sides of pan. Bake in slow oven (300ºF.) 10 minutes. Cool.
Soften gelatin in cold milk.
Combine 1/3 c. sugar, slightly beaten egg yolks, salt and scalded milk. Cook, stirring, over very low heat until mixture coats a metal spoon. Remove from heat, blend in softened gelatin and vanilla.
Chill until mixture begins to thicken. Beat until light. Beat egg whites until frothy; gradually add remaining 1/3 c. sugar, beating until glossy, firm peaks form. Fold into gelatin mixture. Fold in whipped cream and shaved chocolate. Heap filling into cool Pecan Crumb Crust. Chill until firm. Drizzle on Chocolate Topping. Refrigerate or freeze until serving time.Cut in wedges with sharp knife.
Heat 1/2 (6oz.) pkg. semisweet chocolate pieces (1/2 c.) and 2 tsp., butter or margarine over hot, not boiling, water, until chocolate is just melted. Remove from heat; add 1 Tb. hot water and stir until smooth. Immediately drizzle over top of pie.
Pairs Well With