~ Chocolate / Walnut Meringue Pie ~

Ingredients:
(for the crust)
1 1/2 cups graham cracker crumbs (about 10 sheets)
1/2 cup finely ground walnuts
1/4 cup butter, melted
(for the filling)
3/4 cup sugar
3 1/2 tablespoons cornstarch
dash of salt
2 cups evaporated milk
4 ounces semisweet chocolate, finely chopped
3 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
(for the meringue)
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon pure vanilla extract

Directions: Preheat oven to 350º. Starting with the crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate. Bake at 350º for 15 minutes or until lightly browned. Cool completely on a wire rack. Now moving on to the filling, combine 3/4 cup sugar, cornstarch and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap. Reduce oven temperature to 325º. And finally the meringue, place the egg whites, cream of tartar and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, beating just until blended. Now let's finish this up. Remove the plastic wrap from the filling. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325º for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set. If you can wait that long. The crust is a little crumbly but the taste makes up for it's shortcomings.

Enjoy!

~ Chef ~