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, ½ 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