Chocolate Toffee Pie
1 (6 oz.) pkg. semisweet chocolate pieces
1/4 c. water
2 tsp. instant coffee powder
3 egg yolks
1/8 tsp.. salt
6 Tb. sugar
3 egg whites
2 tsp. vanilla
1 egg white
1/3 c. sugar
1 tsp. finely grated lemon peel
1/8 tsp. salt
1 large unpeeled apple, freshly grated (1 c.)
Filling: Combine chocolate and water; melt chocolate over hot, not boiling, water. Add coffee powder and set aside to partially cool.
Combine egg yolks, salt and 2 Tb. sugar; beat until thick and lemon-colored. Combine slightly cooled chocolate and egg yolk mixtures, beating constantly. Cook in double boiler, stirring, 3 minutes. Remove from heat and cool 30 minutes.
Beat egg whites until frothy; gradually add remaining 4 Tb. sugar and vanilla, beating until glossy, firm peaks form. Fold egg whites into chocolate mixture; spoon into cool Toffee Crust. Chill until set
Beat egg white until foamy. Gradually add sugar, beating constantly. Blend in lemon peel and salt. Add apple; beat at least 10 minutes with electric mixer.
Spread on filling in pie shell; sprinkle on reserved baked crumbs (from crust recipe). Refrigerate until serving time. Serve the same day. Makes 6 to 8 servings. Tint Apple Snow with a few drops of red food color for a most attractive pie.