Chocolate Cinnamon Pie


Chocolate Cinnamon Pie Crust:
24 Cinnamon Treats, finely rolled (about 1 2/3 cups crumbs)

1/4 cup butter, softened

1/4 cup granulated sugar

Thoroughly blend ingredients. Press evenly against bottom and sides of a 9 inch pie plate. Bake in a preheated moderate oven (375 degrees F.) for 8 min. Cool.


2 squares unsweetened chocolate

8 ounces marshmallows

3 TBSP water

1/8 tsp salt

2 eggs, separated

1/2 tsp vanilla extract

1 cup heavy cream, whipped

Combine first four ingredients in top of double boiler. Cook while stirring over simmering water until completely melted. (Or melt in microwave) Stir a little into egg yolks; return to double boiler. Cook and stir 2 min. longer. (You may add extra cinnamon at this point) Remove from heat. Stir in vanilla; cool. Beat egg whites until stiff but not dry; mix a little chocolate mixture into whipped egg whites; fold into chocolate mixture with half of whipped cream; pour into crust. Chill at least six hours or overnight. Garnish with remaining whipped cream. (You may add extra cinnamon to whipped cream before garnishing.) Makes 8 wedges.




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