Sky High Chocolate Pie

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* Exported from MasterCook *

 

Sky-High Chocolate Pie

 

Recipe By : Cooking Light, March 2000

Serving Size : 10 Preparation Time :0:00

Categories : Pies & Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fat-free milk -- divided

2/3 cup sugar

1/3 cup unsweetened cocoa

3 tablespoons cornstarch

1/8 teaspoon salt

1 large egg

2 ounces semisweet chocolate -- chopped

1 teaspoon vanilla extract

1 (6-ounce) reduced-fat graham cracker crust

MERINGUE

1 cup sugar

1/2 cup water

8 large egg whites

1 teaspoon cream of tartar

 

1. To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4

ingredients (2/3 cup sugar though egg) in a large bowl, stirring with a whisk.

 

2. Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or

until tiny bubbles form around edge (do not boil). Remove from heat. Gradually

add hot milk to sugar mixture, stir constantly with a whisk. Return milk

mixture to pan. Add chopped chocolate, cook over medium heat until thick and

bubbly (about 5 minutes), stirring constantly. Reduce heat to low, cook 2

minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into

crust, cover surface of filling with plastic wrap. Chill 3 hours or until cold.

 

3. Preheat oven to 350°.

 

4. To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a

boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg

whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar

syrup in a thin stream over egg white mixture; beat at high speed until stiff

peaks form. Remove wrap from filling. Spread meringue evenly over filling;

seal to edge of crust.

 

5, Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack.

Chill until set. Yield: 10 servings (serving size;: 1 wedge)

 

Calories 297 (16% from fat); Fat 5.2g (sat 2.4g, mono 1.7g, poly 1.1g); Protein

7g; Carb 56g; Fiber 0.1g; Chol 23mg; Iron 1.1mg; Sodium 182 mg; Calc 72mg

 

KES 04/18/00

 

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