My friend Debby
Line a Large Baking Sheet (Not an Air-Cushioned One) with Parchment Paper and Sprinkle Lightly with Cornstarch. Set aside.
In a large bowl, stir together the graham cracker crumbs, nuts, and chocolate until completely combined. Set aside.
In Another Bowl, using an electric mixer set at low speed, beat the egg whites and cream of tartar until foamy. Add the salt, increase the speed to medium-high, and continue beating until soft peaks form. Continue beating, adding the sugar to the egg whites
Fold a Large Dollop of the Egg Whites into the Crumb Mixture to Lighten it. Gently fold the remaining egg whites into the crumb mixture just until combined, being careful not to deflate them. Do not overmix.
Spoon the Entire Mixture onto the Baking Sheet and, using a metal spatula, quickly spread into an 8- to 10-inch round.
Combine the chilled cream, ⅓ cup of the confectioners’ sugar, and the vanilla in a bowl. Using an electric mixer set at medium speed, beat until the cream holds firm peaks.
Carefully peel the pie shell from the parchment and place on a serving plate. Fill the center of the shell with the whipped cream. Mix the strawberries with the remaining
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