Sunday, March 1, 2009

Sky-High Chocolate Pie

10 servings (serving size: 1 wedge)

* 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

* 1 cup sugar
* 1/2 cup water
* 8 large egg whites
* 1 teaspoon cream of tartar

To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

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); stir 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.

Preheat oven to 350°.

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.

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

Nutritional Information
Calories: 297 (16% from fat)
Fat: 5.2g (sat 2.4g,mono 1.7g,poly 1.1g)
Protein: 7g
Carbohydrate: 56g
Fiber: 0.1g
Cholesterol: 23mg
Iron: 1.1mg
Sodium: 182mg
Calcium: 72mg

Becky Luigart-Stayner


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