Chocolate Refrigerator Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Meringue shell(See recipe elswhere
1/4 lb sweet chocolate
3 tbsp strongly brewed black coffee.
1 tsp vanilla
1 cp heavy cream
extra cream for decoration
1 - Make meringue shell and let cool.
2 - elt chocolate in upper part of double boiler over hot but not boiling water.
3 - Stir in coffee.
4 - Mix well.
5 - Add vanilla.
6 - Let cool.
7 - Whip cream stir and fold into cooled chocolate mixture.
8 - Pour into cooled pie shell.
9 - Refrigerate, lightly covered with waxed paper, 2 to 3 hours.
11 - To serve, use poastry tube and decorate top with whipped cream in ruffles
Makes 6 servings.
Finely chopped pignolla or pistachio nuts may be added to the whipped cream for decorating top.