Sky-High Chocolate Pie

Name: Sky-High Chocolate Pie
Ingredients: Filling:; 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

15 ingredients

5 steps

Ingredients

Filling:
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

Directions

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.