Preheat oven to 350°F.
First Layer
- 3 egg whites
- 1/4 pinch salt
- 1/4 tsp cream of tartar
- 1 cup sugar
- 1 tablespoon vanilla
- 36 saltine crackers, broken into 1/2 inch pieces
- 1 cup pecans, roughly chopped
Beat egg whites until airy and frothy. While still beating, add salt. Continue to beat and add sugar slowly and cream of tartar. Continue beating until meringue forms stiff and glossy peaks. In the kitchen, we test for this point by drawing a finger through the meringue, if it leaves a canal, it's ready.
Mix meringue, crackers nuts and vanilla completely together. Make sure that each crumb is touched by the meringue.
Spread carefully into a buttered 9 inch pie pan, smooth out to a depth of one inch. Bake at 350°F for 12 minutes. Meringue will be slightly brown around the edges and have a very light crust to touch. Let cool slightly.
Second Layer
- 2 ounces unsweetened chocolate
- 1/4 pound butter
- 1/4 cup flour
- 1 cup sugar
- 2 eggs
In double boiler, melt chocolate and butter slowly. Add eggs, half the flour and sugar and mix less that 1/2 minute. Then add remaining flour and sugar, continue to stir. Don't over mix or it will be brittle. It should be slightly granular.
Pour chocolate mixture in a circle from the rim into the center. Bake 35 minutes at 350°F.
When done, pie will be slightly crusty on top. A toothpick inserted into edge will not come out clean; the center, however, will be moist and will continue cooking after it's removed from the oven.
Third Layer
- Cool Whip
Spread topping on pie, the refrigerate until ready to serve.
Recipe courtesy of the Double Musky Inn
