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Cappuccino Peanut Pie
4 egg whites
1/4 tsp. cream of tartar
1 c. granulated sugar
1/4 c. dark cocoa
1/2 c. chopped Virginia blanched peanuts
1/2 tsp. vanilla
1-1/2 c. heavy(whipping)cream
6 T. granulated sugar
1-1/2 tsp. dark cocoa
2 tsp. instant coffee dissolved in 2 tsp water
1/2 tsp. vanilla
1/3 c. chopped Virginia blanched peanuts
Beat stiff: egg whites, cream of tartar.
Add: 1/2 c. sugar.
Fold in: 1/2 c. sugar, cocoa, 1/2 c. chopped peanuts, vanilla.
Gently spread mixture into lightly oiled 9" pie pan, pushing sides up slightly.
Bake 325 degrees, 30 minutes.
When cool, prepare filling:
Whipping cream, whipped with 6 T. sugar, 1/2 t. vanilla, 1-1/2 tsp. dark cocoa,
and coffee dissolved in water. Mound filling on meringue crust. Sprinkle
with 1/3 c. chopped peanuts. Chill until serving.
Sandra Buckley
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