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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Chocolate Silk Pie

Part of the Italian meringue is folded into the rich chocolate custard to give the pie its silky texture.

Cooking Light JUNE 2002

  • Yield: 10 servings (serving size: 1 wedge)

Ingredients

  • 4 ounces semisweet chocolate, chopped
  • Meringue:
  • 5 large egg whites
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2/3 cup water
  • Grated chocolate (optional)

Preparation

Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.

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.

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.

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.

Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired.

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 26%
  • Fat: 9.1g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 6g
  • Carbohydrate: 55.8g
  • Fiber: 2.2g
  • Cholesterol: 4mg
  • Iron: 1.4mg
  • Sodium: 257mg
  • Calcium: 58mg
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Chocolate Silk Pie Recipe

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