Meanwhile Combine in a saucepan:
1/4 White corn syrup
1 Tablespoon water
Bring just to the boiling point. Remove from heat.
Stir In:
1 tablespoon vanilla
1 Cup semi-sweet chocolate bits
Stir until chocolate has melted, then cool. Reserve 2 tablespoons mixture.
Combine remaining chocolate mixture in big bowl of mixer with:
2/3 Cup chilled sweetened condensed milk
1 1/2 cups heavy cream
Blend well, then beat until soft peaks form. Spread in cooled meringue shell. Freeze uncovered until firm. Garnish with reserved chocolate mixture. Return to freezer until garnish is firm, then wrap for storage. Pie will keep frozen for one month.
Note: I found this amount will make a nine inch pie and in my oven it is better to use 350 degree temperature for shell.

No comments:
Post a Comment