Recipe - Harlequin Pie

CRUST
1 Egg white
One fourth cup Sugar
1 One half cup Finely chopped nuts

FILLING
One half cup Milk
16 Regular marshmallows
1 tablespoon Instant coffee
1 Egg yolk; slightly beaten
1 cup Heavy cream; whipped
One fourth cup Semisweet chocolate chips
1 tablespoon Milk

Grease bottom of 9inch pie plate. Cut waxed paper to fit bottom then
grease paper. Beat egg whites until frothy. Add sugar & nuts. Mash mixture
into pie plate building up sides. Bake 1215 minutes at 375. Remove from
oven & immediately run knife around edge of crust. Cool 10 minutes. Lift
crust from pie plate, peel off waxed paper. Return to pie plate & proceed
with filling. Combine milk, coffee & marshmallows in double boiler & melt.
Add egg yolk, stirring well. Cool in refrigerator until partially set. When
cool, fold in cream & pour into crust. Melt chocolate chips in 1 Tbs milk
over low heat. Dot on top of filling & cut it into filling in a harlequin
(diamond) design. Freeze. Before slicing, allow pie to sit at room
temperature 510 minutes. (This pie is not as complicated as it sounds &
will bring you lots of complements!)

BENNETTE MORRIS

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.