Serves: 8
Total Calories: 227
1. In small mixing bowl beat cream cheese on medium speed of an electric mixer until fluffy. Add chocolate, sugar and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.
2. Pour into pie crust. Bake on a cookie sheet at 350°F for 25 to 30 minutes or until almost set in center.
3. During last 5 minutes of baking, in clean small mixing bowl and using clean beaters, beat egg whites on high speed of an electric mixer until soft peaks form. Add marshmallow cream. Beat until stiff peaks form.
4. Carefully spread meringue over warm pie, sealing to edges. Bake at 350°F for 15 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Garnish with maraschino cherries before serving. Store in refrigerator.
*NOTE: If desired, substitute 1/2 cup semi-sweet chocolate morsels, melted, plus 1/8 teaspoon peppermint extract for the mint chocolate morsels.
This Chocolate Mint Meringue Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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