½ cup chopped pecans
1 egg separated
1 tablespoon sugar
1 teaspoon vanilla
1 cup cream, whipped
Melt chocolate with sugar and milk. Add dates, currants, pecans and cook over hot water until fruits are somewhat softened. Add beaten egg yolk. Chill this mixture in refrigerator. Whip egg white until stiff, add 1 tablespoon sugar. Fold into chocolate mixture. Add vanilla. Fold whipped cream into chocolate mixture. Set cold control at coldest setting; pour mixture into freezing tray and freeze until firm. Reset cold control at midway between normal and coldest point and allow pudding to mellow until serving time. Yield: 6 servings.
ICE CREAM CRUMB PIE
1½ cups chocolate cookie crumbs
1½ pints ice cream
¼ cup butter