Categories: Pies 
      Yield: 2 servings 
  
      1    6-ounce package (1 cup) 
           -semi-sweet chocolate 
           -pieces 
    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