Ingredients
3 egg whites
1/4 teaspoon cream of tartar
Dash of salt
3/4 cup granulated sugar
2 packages (2 cups) semisweet chocolate pieces
1 tablespoon instant coffee
1/4 cup boiling water
1 cup heavy cream, whipped
1 teaspoon vanilla extract
Method
The day before the party –
Heat oven to 275-degrees.
Beat egg whites until quite stiff; gradually add next e ingredients (cream of tartar, salt, and granulated sugar), beating until stiff and satiny.
Spread about 2/3 of meringue over bottom and sides of well-greased 8-inch pie plate. Drop remaining meringue in rounds, along the rim of the plate, pulling each mound up into points. Bake 1 hour, or until the shell is light brown and crisp. Cool on wire rack, away from drafts.
In {bowl} over hot, not boiling, water melt chocolate pieces. Combine instant coffee and boiling water. Stir into melted chocolate, cool 5 minutes, stirring now and then. Fold in whipped cream and vanilla.
Pour into meringue shell. Refrigerate.
