- 2 egg whites
- 1/2 teaspoon white vinegar
- 1/2 cup sugar
- 1/8 teaspoon ground cinnamon
- 1 (9 inch) pastry shell, baked
- Filling:
- 2 egg yolks
- 1/4 cup water
- 1 cup semisweet chocolate chips
- 1 cup whipping cream
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- In a mixing bowl, beat egg whites and vinegar on medium speed until foamy. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325 degrees F for 20-25 minutes or until meringue is lightly browned. Cool. For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160 degrees F and mixture is thickened (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. In a mixing bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate any left overs.