Sparks Favorite Recipes:
Mexican Chocolate Cream Pie

Serves 8 to 10

• 1/2 cup slivered almonds
• 3 large egg whites
• 3/4 cup sugar
• 1/2 teaspoon cream of tartar
• 7 ounces semisweet chocolate, chopped
• 1 ounce unsweetened chocolate, chopped
• 2 1/4 cups heavy cream, cold
• 1/3 cup powdered sugar
• 1/4 teaspoon ground cinnamon, to taste
• 1/4 teaspoon vanilla extract
• 4 to 6 ounces bittersweet chocolate, grated or shaved into curls, for garnish

Preheat the oven to 350 degrees F.

Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.

Turn the oven down to 275 degrees F. Butter the bottom and sides (not the lip) of a 9-inch glass pie plate.

Place the egg whites in the bowl of an electric mixer and set over a pan of hot tap water until slightly warmed. Then whisk the warm egg whites until soft peaks form. Whisk in the cream of tartar and then add the sugar in a slow, steady stream, whisking continuously. Continue whisking until stiff and glossy, about 15 to 20 minutes longer.

Make a pie shell with the meringue by smoothing it over the bottom and sides of the buttered pie plate. Bake until slightly crisp and dry, about 15 minutes. Cool on a rack.

Combine the two chocolates in a bowl over simmering water, and stir occasionally until melted. Let cool to room temperature.

Combine the heavy cream, powdered sugar, cinnamon, and vanilla in a mixing bowl. Beat at medium speed until very soft peaks form, about 2 to 3 minutes. Stir one-third of the whipped cream mixture into the melted chocolates to lighten. Then add that mixture to the remaining whipped cream and gently fold in until completely incorporated.

Scatter the toasted almonds over the cooked meringue shell. Top with the chocolate cream filling, smoothing the top. Decorate the top with the grated chocolate or chocolate curls. Cover and refrigerate at least 1 hour before serving.

Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.marysueandsusan.com