Sorbet Cream Pie with Whipped Cream

Name: Sorbet Cream Pie with Whipped Cream
Yield: 6
Ingredients: 120 g of dark chocolate; 2/3 cup of water; 1 1/2 cups of sugar; 6 tablespoons of butter or margarine; 1 tablespoon of vanilla extract; 1 pre-baked pie crust, about 23 cm in diameter; 1 liter (4 cups) of vanilla sorbet; 3 egg whites; 1/8 teaspoon of baking powder

1
120 g of dark chocolate
2
2/3 cup of water
3
1 1/2 cups of sugar
4
6 tablespoons of butter or margarine
5
1 tablespoon of vanilla extract
6
1 pre-baked pie crust, about 23 cm in diameter
7
1 liter (4 cups) of vanilla sorbet
8
3 egg whites
9
1/8 teaspoon of baking powder

Ingredients

1
120 g of dark chocolate
2
2/3 cup of water
3
1 1/2 cups of sugar
4
6 tablespoons of butter or margarine
5
1 tablespoon of vanilla extract
6
1 pre-baked pie crust, about 23 cm in diameter
7
1 liter (4 cups) of vanilla sorbet
8
3 egg whites
9
1/8 teaspoon of baking powder

Directions

1
Melt the chocolate and water in a saucepan over low heat, stirring constantly, until the chocolate is melted
2
Add 1 cup of sugar and continue cooking, stirring constantly, until the sugar is dissolved
3
Remove from heat, add butter or margarine, vanilla extract, and mix well
4
Let cool completely
5
Place the pie crust in the refrigerator to chill thoroughly
6
Layer half of the sorbet in the pie crust, then cover with 1/2 cup of chocolate syrup and return to freezer
7
Beat egg whites until stiff, adding remaining sugar gradually, until a whipped cream forms
8
Remove the pie from the freezer and top with whipped cream
9
Place on a baking sheet and bake at very high heat (250°C) for 1 minute, or until lightly browned
10
Serve immediately, garnishing with remaining chocolate syrup, if desired
11
Serves 6-8.