Frozen Vanilla Chocolate Pie

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 eggs, separated
  • ¾ cup confectioners’ sugar
  • cup water
  • ounces ( squares) unsweetened chocolate
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream, whipped
  • ½ cup vanilla-wafer crumbs or angel-flake coconut


  1. Beat the egg yolks with one-quarter cup of the sugar and the water in the top part of a double boiler. Cook, stirring, over hot water until the mixture thickens. Add the chocolate and stir until melted. Add the vanilla. Cool.

  2. Beat the egg whites until they stand in soft peaks, adding the remaining sugar gradually. Fold into the cooled custard, along with the whipped cream.

  3. Sprinkle half of the vanilla-wafer crumbs or coconut over the bottom and sides of an ice-cube tray. Pour in the chocolate mixture and sprinkle with the remaining crumbs or coconut. Freeze. To serve, cut into wedge-shaped pieces.

Add to the list of foods that team together to multiply in goodness ice cream and old-fashioned meringue. They are a wonderful combination for summer desserts. Common to all meringues is a base of egg whites beaten until stiff, and sweetened. The best-known meringue is that which is annually swirled atop some million pies. The delicate meringues to serve with ice cream are lightweight confections that are baked until crisp and dry, but still as white and unblemished as suburban snow. The oven must be regulated to maintain a constant very low heat (225°F.). At a higher temperature the meringues will brown. In an earlier era, meringues were often left to bake and dry overnight in the retained heat of an oven that had been turned off.

Meringues may be kept for days and even weeks in a dry place. Meringues that are imperfect and broken may be crumbled and combined with whipped cream as a topping for cakes and ice cream.

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