Sky High Chocolate Pie
From Cooking Light Magazine


For 10 servings

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


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 degrees 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 degrees. To prepare
meringue, combine 1 cup sugar and water in a saucepan; bring to a boil.
Cook, without stirring, until candy thermometer registers 240 degrees.
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 degrees for 15
minutes or until lightly browned; cool on a wire rack. Chill until set.
Yield: 10 servings (serving size: 1 wedge).

Nutritional Information
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 182mg;
Calc72mg


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