---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 2 servings
       1    6-ounce package (1 cup)
            -semi-sweet chocolate
     1/4 c  Water
       1 T  Instant coffee
            Dash salt
            . . .
       2    Beaten egg yolks
            . . .
       1    7 1/2- or 8-ounce jar (1
            -cup) marshmallow creme
       1 t  Vanilla
     1/8 t  Almond extract
            . . .
       2    Stiff-beaten egg whites
       1 c  Heavy cream, whipped
            . . .
       1    9-inch baked pastry shell
    In the top of double boiler combine the chocolate, water, instant coffee
   and salt; heat over hot, not boiling, water just till the chocolate melts
   stirring occasionally. Pour small amount of chocolate mixture into beaten
   egg yolks; then return to double boiler and cook 3 minutes, stirring
   constantly. Remove from heat. Stir in marshmallow creme and flavorings.
   Chill. Fold in egg whites, then the cream. Pour into cooled baked pastry
   shell. Freeze firm, 10 hours or overnight. To match picture: When ready to
   serve border with whipped cream, add swirl of candy canes poked into
   fillling at a slant. Serve promptly.
    Source: File 'Mom’s' 2/25/91 MM by Cathy Svitek