What a surprise this pie will be for a Passover dinner. It should be prepared 1 day earlier and stored in the refrigerator to allow meringue to soften. The chocolate chips used to decorate the pie can be chopped in a food processor.

3 egg whites
pinch of salt
1 cup sugar

1 cup matza meal
3/4 cup chopped walnuts
3/4 cup semi-sweet chocolate chips

In the large bowl of an electric mixer, beat egg whites with salt until foamy, Slowly add the sugar and continue beating until whites are stiff, but not dry. On low speed, beat in the remaining ingredients. Place mixture into a 9-inch pie plate and bake at 350° for 25 to 30 minutes, or until top is lightly browned. Allow to cool in pan. When cool, frost with Whipped Dzertwhip and decorate with finely chopped chocolate chips on top. Serves 10.

To make Whipped Dzertwhip:
Beat 1 cup Dzertwhip until it is as thick as whipped cream. Dzertwhip is a trade name for a non-dairy whipped topping. While it may not be available in all parts of the country, a similar product should be available in most supermarkets. Dzertwhip, is treated just like cream and should be whipped until spreading consistency. It comes sweetened, so it is not necessary to add sugar.

Note: If preparing this for a dessert table, then 1/2 cup cream whipped with 1 teaspoon sugar can be substituted for the Dzertwhip.

To Make Sour Cherry & Walnut Pie:
Delete chocolate and add 1 cup canned and pitted sour cherries, drained.

To Make Raisin & Walnut Pie:
Delete chocolate and add 1/2 cup yellow raisins and 1/2 teaspoon cinnamon.

To Make Apricot & Walnut Pie:
Delete chocolate and add 2/3 cup chopped dried apricots.

To Make Date & Walnut Pie:
Delete chocolate and add 2/3 cup chopped dates.

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