| Cuisine: American | Type: Dessert | Serves: 8 |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 (10-inch) piecrust or 1/2 (15 oz) package of refrigerated pie dough (such as Pillsbury) 1/2 cup sugar 1/2 cup unsweetened cocoa 1/3 cup all-purpose flour 1/4 tsp. salt 1-3/4 cups 2% milk 4 oz. semi-sweet chocolate, chopped 5 large egg whites 1/4 tsp. salt 1-1/4 cups sugar 3/4 cup water Grated chocolate (optional) |
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Instructions:
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1. Prepare and bake piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack. 2. To prepare filling: combine 1/2 cup sugar, cocoa, flour, and 1/4 teaspoon salt in a medium saucepan, stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat, cook 2 minutes or until thick and bubbly, stirring constantly. 3. Remove from heat, add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl, place bowl in a large ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice. 4. To prepare meringue, place egg whites and 1/4 teaspoon salt in a large bowl, beat with a mixer at high speed until soft peaks form. Combine 1-1/4 cups sugar and water in a saucepan, bring to a boil. Cook, without stirring, until candy thermometer registers 238°F. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups meringue into chocolate mixture. 5. Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours, garnish with grated chocolate, if desired. |
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Related recipes:
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None |
2002-12-20