Fudgy Mocha Pie
This is from Andrea (aka Suntop)
my penpal and good friend


4 egg whites
1/4 tsp. cream of tartar
3/4 c. granulated sugar
3 tbs. cocoa
3/4 c. powdered sugar
1/3 c. cocoa
1 1/2 c. chilled whipping cream
2 tbs. coffee-flavored liqueur
Heat oven to 275°. Lightly grease 9" pie plate.
Beat egg whites and cream of tartar in a large bowl until foamy.
Beat in granulated sugar, 1 tablespoon at a time;
continue beating until stiff and glossy.
Do not underbeat.

Beat in 3 tbs. cocoa on low speed just until blended.
Spoon into pie plate, pressing meringue against bottom and side.
Bake 1 hr. Turn off oven; leave meringue in oven w/ door closed 1 hr.
Remove from oven; finish cooling away from draft.
Beat powdered sugar, 1/3 cup cocoa, the whipping cream and liqueur
in chilled bowl until stiff. Spread in pie shell.
Freeze at least 12 hrs but no longer than 48 hr.

"I personally skip the 1 hr w/ oven off and substitute a teaspoon to tablespoon
or freezed-dried coffee or just coffee for the liqueur.