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You are here: Home / Cooking / Sky-High Chocolate Pie

Sky-High Chocolate Pie

February 1, 2020 Filed Under: Cooking

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Sky-High Chocolate Pie

Servings 10
Calories 261 kcal
Author Karen A. Levin, Cooking Light MARCH 2000

Ingredients

  • 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
  • 6 ounces reduced-fat graham cracker crust
  • 1 cup sugar
  • 1/2 cup water
  • 8 large egg whites
  • 1 teaspoon cream of tartar

Instructions

  1. 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.
  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); 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.
  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.

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