Grease bottom of 9-inch pie plate. Cut waxed paper to fit bottom then grease paper. Beat egg whites until frothy. Add sugar & nuts. Mash mixture into pie plate building up sides. Bake 12-15 minutes at 375. Remove from oven & immediately run knife around edge of crust. Cool 10 minutes. Lift crust from pie plate, peel off waxed paper. Return to pie plate & proceed with filling. Combine milk, coffee & marshmallows in double boiler & melt. Add egg yolk, stirring well. Cool in refrigerator until partially set. When cool, fold in cream & pour into crust. Melt chocolate chips in 1 Tbs milk over low heat. Dot on top of filling & cut it into filling in a harlequin (diamond) design. Freeze. Before slicing, allow pie to sit at room temperature 5-10 minutes. (This pie is not as complicated as it sounds & will bring you lots of complements!)

Bennette Morris

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,