Total Calories: 367
Beat egg whites with cream of tartar until stiff peaks form. Sift together sugar and cocoa fold into egg whites with pecans and vanilla. Spoon into a lightly-greased 9-inch pie plate slightly hollow the center. Bake in a preheated 325° F oven for 35 minutes cool.
*Sift together sugar, cocoa, and instant coffee fold into whipped cream. Spread over top of cooled meringue. Chill for 2 hours before serving.
This Chocolate Meringue Pie recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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