Rating: 3 stars
8 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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

Recipe by Cooking Light June 2002

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

314 calories; calories from fat 26%; fat 9.1g; saturated fat 3.4g; mono fat 2.1g; poly fat 1.6g; protein 6g; carbohydrates 55.8g; fiber 2.2g; cholesterol 4mg; iron 1.4mg; sodium 257mg; calcium 58mg.
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