This recipe is for 2 pie's.
Meringue Shell:
Ingredients:
Butter or margarine
4 large egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 cup of sugar
1 tsp vanilla
Grease 2 pie pans with margarine. Do not use cooking spray.
In a large glass bowl, combine the egg whites with the salt and cream of tartar. Beat until foamy and egg is doubled in size. Add the sugar 2 tbs at a time beating after each until sugar is blended. Continue beating until mixture stands in stiff peaks. Fold in the vanilla. Spoon meringue into pans making a nest like shell building up the sides to 1/2" above the edge of the pans. Bake at 300 degrees for 50 minutes. Cool at room temperature.
German Chocolate Filling:
Ingredients:
2 (4 ounce each) packages of Baker's German Chocolate
1/4 cup of water
2 tsp vanilla
1 Pint of Heavy Whipping Cream
Place the two packages of Baker's German Chocolate in a saucepan with the water. Melt over very low heat stirring until chocolate is completely melted. Cool to thicken. Add the vanilla. Be sure chocolate is completely cooled but still creamy before adding to the whipped cream. Don't let the chocolate harden too much.
In a glass bowl, whip the whipping cream until it's the consistency of Cool Whip. Add the chocolate and continue beating until the chocolate is blended through. Don't let your filling get too thick. Pile into the meringue crusts and refrigerate for 2 hours before serving.
