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1
CRUST: Mix butter and together and add in flour.
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2
Mix till crumbly
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3
(about 3 mins on med).
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4
Pat 2/3 of mix into pie pan or possibly spring pan and put remainder into a small pan.
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5
Heat both at 350 for about 15 mins
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6
(or possibly till light brown).
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7
Stir the small pan amount once during cooking time to create crumbs.
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8
Once done put in refrigerator to cold completely.
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9
FILLING: Heat choc in corn syrup and 1/4 c. of water.
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10
(Can be done over low heat or possibly in the microwave 4 mins on med.)
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11
Stir to incorporate and put in refrigerator to cold completely.
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12
Combine sugar, the other 1/4 c. of water, egg white, vanilla, and lemon juice.
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13
Beat on high speed till peaks form (this takes a long time about 20 min with my mixer).
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14
In a separate bowl beat the whipping cream till thick.
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15
Fold cream and half of the chocolate mix into the egg white mix.
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16
Spoon into shell.
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17
Drizzle other half of the chocolate over filling and cut throughout with knife.
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18
Sprinkle crumbs over top and cold till hard (about two hrs).
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19
This is my all time favorite pie, it is rich but sooo fabulous.
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20
(It can be made in a pie shell but I have best results in a spring release pan)
