Chocolate Silk Pie

Randy Mayor; Melanie J. Clarke

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

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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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

Ingredients

Preparation

  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.
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