Serves: 8
Total Calories: 612

MERINGUE:
3 egg whites, room temperature
1 pinch of salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup sugar
1/3 cup finely chopped walnuts
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FILLING:
2 ounces unsweetened baking chocolate
1 cup butter, room temperature
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
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TOPPING:
1 cup heavy cream
1 tablespoon creme de cacao
1 semisweet chocolate shavings for garnish

Meringue:
Preheat oven to 275°. Beat egg whites with salt, cream of tartar, and vanilla until just fluffy, then gradually add the sugar. Beat until meringue is light and firm. Spread into an ungreased 9-inch pie pan. Using a small rubber spatula, build a free-form rim of meringue at least 1/2 inch higher than rim of pie pan; it should resemble a mountain panorama, with some peaks here and there. Sprinkle rim and bottom with walnuts. Bake meringue for 1 hour, then turn off heat, and leave the meringue in the oven to cool and dry.

Filling:
Melt 2 ounces of chocolate in a small double boiler. Briefly beat the softened butter in the food processor. Add the eggs, sugar, vanilla, and melted chocolate, and process for 15 minutes (color will change from a light to a dark brown). Empty filling into a bowl, cover, and chill for at least 4 hours to set. An hour before serving, fill the meringue shell with the now firm chocolate cream.

Topping:
Whip the heavy cream with the creme de cacao and spread over the pie. Sprinkle with chocolate shavings and serve.

Nutritional Facts:

Serves: 8
Total Calories: 612
Calories from Fat: 373

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