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Chocolate Silk Pie

Randy Mayor; Melanie J. Clarke
Yield 10 servings (serving size: 1 wedge)
Part of the Italian meringue is folded into the rich chocolate custard to give the pie its silky texture.

Ingredients

Nutrition Information

  • calories 314
  • caloriesfromfat 26 %
  • fat 9.1 g
  • satfat 3.4 g
  • monofat 2.1 g
  • polyfat 1.6 g
  • protein 6 g
  • carbohydrate 55.8 g
  • fiber 2.2 g
  • cholesterol 4 mg
  • iron 1.4 mg
  • sodium 257 mg
  • calcium 58 mg

How to Make It

  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°. 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.