3 egg whites
1/2 cup white sugar
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup milk
1/3 cup white chocolate chips
2 cups heavy cream
1 cup white chocolate chips
1 (9 inch) pie crust, baked
3 egg whites
1 cup white sugar
1/4 teaspoon salt
1 cup milk
1/3 cup white chocolate chips
1 (9 inch) pie crust, frozen
3/4 cup superfine sugar
3/4 cup unsweetened cocoa powder
1 cup confectioners' sugar
3 egg whites
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks hold, then add salt and milk.
Pour mixture into pastry shell, doubling the amount of whites as necessary. In a small bowl, beat egg white mixture with electric mixer until slightly stiff peaks form. Fold in chocolate chips and cream. Spread mixture evenly into pie shell.
Bake in preheated oven for 18 to 22 minutes, or until set in center. Cool before serving.
To make the Mering: In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks hold, then add cocoa and confectioners' sugar. Continue to beat until stiff peaks form, then fold in pecans. Spread mering mixture over pie.