Frozen Chocolate Velvet Pie Recipe
Razzle Dazzle Recipes
Frozen Chocolate Velvet Pie
3 egg whites
1/4 t. salt
6 T. sugar
3 C. finely chopped walnuts
6 T. light corn syrup
4 t. water
5 t. vanilla extract
1 1/2 C. semisweet chocolate bits
1 C. sweetened condensed milk, chilled
2 C. heavy cream
Preheat oven to 400° F. To make the crust, beat the egg whites with salt until soft peaks form. Gradually beat in sugar until stiff peaks form. Mix in nuts with spatula. Spread mixture over bottom and up sides of a 10-inch greased pie plate, making a rim about 3/4 inch high above the rim of the plate. Bake pie shell in preheated oven for 12 minutes. Set aside to cool.
To make the filling, in a medium saucepan bring corn syrup and water just to a boil, stirring. Remove from heat and stir in vanilla, then chocolate. Stir until chocolate bits are melted. Reserve 2 T. of this mixture. (This reserved chocolate mixture will be used later to decorate the finished pie. A convenient way to do this is to place it in a plastic bag and snip a small corner off the bag, then drizzle the chocolate over the pie.)
Let the remaining chocolate mixture cool slightly, then pour it into a large mixer bowl. Add the condensed milk and heavy cream. With a mixer at low speed, blend well; increase speed to medium and beat until soft peaks form when beaters are raised.
Pour filling into cooled pie shell. Place unwrapped in freezer until firm. Decorate pie with reserved 2 T. chocolate mixture. Once firm, the pie can be wrapped and kept frozen for up to one month. Let soften slightly before serving.
Makes one 10-inch pie.
Razzle Dazzle Recipes Christmas Recipes