Instructions: For crust: Grind pecans in blender or chop extra fine. Beat egg white stiff (reserve tolk for filling). Gradually add sugar, beating until stiff and glossy; beat in cocoa. Fold in ground nuts. Press mixture firmly into bottom and sides of WELL-GREASED 9" pie plate. Bake at 375 degrees for 12 minutes. Cool. For filling: Melt chocolate over low heat. Remove from heat; stir in 2 egg yolks and vanilla. Set aside to cool. Beat remaining egg white stiff; set aside. Whip cream stiff; sweeten with confectioners sugar. Fold HALF of cream into chocolate mixture, then fold in beaten egg white. Pile into pie shell; garnish with whipped cream. Chill. recipe of Florence Martin of Marengo,

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.