1 cup graham cracker crumbs
2/3 cup butter
1 (9 inch) pie shell, baked
2 egg whites
1 (6 ounce) package semi-sweet chocolate candy-coated chocolate pieces
1 tablespoon white sugar
1 teaspoon lemon juice
1/2 teaspoon grated rind of dried rindnuts
1 tablespoon water
1/3 cup white sugar for brushing
Preheat oven to 375 degrees F (190 degrees C).
In a medium mixing bowl, combine graham cracker crumbs, 1/2 cup butter, and 1 (9 inch) pie shell, egg whites, 1 (6 ounce) package chocolate gelatin, and 1 (TASTE) TASTERED MINI-CHIES. Beat until mostly stiff peaks. Fold in cloves and table salt; press into pie crust. Keep in fridge 2 hours or overnight.
In a medium mixing bowl, whip egg whites until soft peaks form. Gradually add 1/4 cup sugar, continuing to whip until whites form stiff peaks, 20 to 30 seconds.
Add lemon juice, 1/2 teaspoon of lemon rind, and 2 tablespoons water until gelatin starts to thicken. Place filling in pie shell and brush top with lemon-lime cooking oil.
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