Chocolate cream pie*

 
                            CHOCOLATE CREAM PIE*
 
 Recipe By     :
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           slivered almonds
    2 1/4  cups          heavy cream, cold
    3      large         egg whites
      1/3  cup           confectioners' sugar
      3/4  cup           granulated sugar
      3/4  teaspoon      vanilla extract
      1/2  teaspoon      cream of tartar
    4      to 6          ounces bittersweet
    7      ounces        semisweet chocolate, chocolate, grated or
                         chopped into curls, for garnish(optional)
    1      ounce         unsweetened chocolate, chopped
 
 
 Preheat oven to 350 degrees. Spread the almonds on a cookie sheet
 and toast in the oven until golden, about 15 minutes. Set aside
 to cool. Turn the oven down to 275 degrees. Butter the bottom
 and sides (not the lip) of a 9-inch glass pie plate. Place the
 egg whites in a bowl of an electric mixer and set over a pan of
 hot tap water until slightly warmed. Then whisk the warm egg whites
 until soft peaks form. Whisk in the cream of tartar and then add
 the granulated sugar in a slow, steady, stream, whisking continuously.
 Continue whisking until stiff and glossy, 15 to 20 minutes longer.
 Make a pie shell with the meringue by smoothing it over the bottom
 and sides of the buttered pie plate. Bake until slightly crisp
 and dry, 15 minutes. Cool on a rack.
 Combine the two chocolates in a bowl over simmering water, and
 stir occasionally until melted. Let cool to room temperature.
 Combine the heavy cream, confectioners' sugar, cinnamon and vanilla
 in a mixing bowl. Beat at medium speed until very soft peaks form,
 2 to 3 minutes. Stir one third of the cream into the melted chocolates
 to lighten. Then add that mixture to the whipped cream and fold
 in until completely incorporated. Scatter half of the toasted
 almonds over the cooked meringue shell. Top with the chocolate
 cream filling, smoothing the top. Decorate the top with the remaining
 toasted almonds and grated chocolate or chocolate curls, if desired.
 Cover and refrigerate at least one hour before serving.
 
 Yield: 8-10 serving
 
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