Ingredients
- 3 Large Egg White, Room Temperature
- ¼ Teaspoon Salt
- 6 tbsp. Sugar
- 2 c Chopped Walnuts
- 6 tbsp. Light Corn Syrup
- 4 tsp. Water
- 5 tsp. Vanilla Extract
- 1 ½ cups Semisweet Chocolate Chips
- 1 c Sweetened Condensed Milk
- 2 c Heavy Cream, Well Chilled
Instructions
- Beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks. Add walnuts and spread mixture in pie plate, making sides 1/4 inch higher. Bake shell 12 minutes in 400 degree oven. Cool completely.
- Bring corn syrup and water just to boil, stirring. Remove from heat. Stir in vanilla, then chocolate chips until melted. Cool completely, at room temperature. Reserve 2 tablespoons of this mixture.
- Pour rest into large chilled bowl and add the condensed milk and heavy cream while beating at low speed until well mixed. Continue to beat at medium speed until soft peaks form (about 10 minutes). Pour filling into cooled pie shell.
- Refrigerate until firm, and then pipe reserved 2 tablespoons of chocolate on top of pie.
- Freezer wrap and freeze. Will last 1 month in freezer.
- Beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks. Add walnuts and spread mixture in pie plate, making sides 1/4 inch higher. Bake shell 12 minutes in 400 degree oven. Cool completely.
- Bring corn syrup and water just to boil, stirring. Remove from heat. Stir in vanilla, then chocolate chips until melted. Cool completely, at room temperature. Reserve 2 tablespoons of this mixture.
- Pour rest into large chilled bowl and add the condensed milk and heavy cream while beating at low speed until well mixed. Continue to beat at medium speed until soft peaks form (about 10 minutes). Pour filling into cooled pie shell.
- Refrigerate until firm, and then pipe reserved 2 tablespoons of chocolate on top of pie.
- Freezer wrap and freeze. Will last 1 month in freezer.
