Recipe - Chocolate Macadamia Angel Pie

ANGEL PIE CRUST
4 Egg whites
One fourth teaspoon Salt
One fourth teaspoon Cream of tartar
1 cup Sugar

FILLING
One fourth cup Sugar
3 tablespoon Cornstarch
One half teaspoon Salt
1 One half cup Milk
1 pack (6oz) Nestle Toll House
semisweet chocolate
morsels
1 tablespoon Chocolate flavored liqueur
1 One half cup Heavy cream; whipped,
divided
1 cup Chopped macadamia nuts
Chocolate shavings and whole
macadamia nuts (optional)

Angel Pie Crust: Preheat oven to 275 degrees. In 1One half quart bowl, combine
egg whites, salt and cream of tartar; beat until foamy. Gradually beat in
sugar until stiff peaks form. Spread meringue on bottom and up sides of
buttered 9inch pie plate. Build meringue up around rim, extending 1 inch
higher than edge. Bake at 275 degrees for 1 hour. Turn oven off. Let stand
in oven with door ajar for 1 hour.

Filling: In medium saucepan, combine sugar, cornstarch and salt. Gradually
stir in milk. Cook over medium heat, stirring constantly, until mixture
boils. Boil 1 minute; remove from heat. Add Nestle Toll House semisweet
chocolate morsels and chocolate flavored liqueur; stir until morsels are
melted and mixture is smooth (mixture will be thick). Transfer to large
bowl; cool to room temperature. Fold in 2 cups whipped cream and chopped
nuts. Spoon into prepared Angel Pie Crust. Chill until ready to serve.
Garnish with remaining whipped cream and, if desired, with chocolate
shavings and whole nuts. Makes one 9inch pie.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.