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Spreading the meringue over warm filling helps it adhere. Place plastic wrap over the filling to keep it warm while you make the meringue. Use a knife dipped in hot water to slice the pie. The crust is a bit crumbly, but you won't mind after you taste the pie.

David Bonom
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º.

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  • To prepare crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool completely on a wire rack.

  • To prepare filling, combine 3/4 cup sugar, cornstarch, and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap.

  • Reduce oven temperature to 325º.

  • To prepare meringue, place the egg whites, cream of tartar, and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, beating just until blended. Remove plastic wrap from filling. Spread meringue evenly over filling, sealing to edge of crust.

  • Bake at 325º for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set.

Nutrition Facts

344 calories; calories from fat 30%; fat 11.4g; saturated fat 5g; mono fat 2.9g; poly fat 2g; protein 8.5g; carbohydrates 53.5g; fiber 1.7g; cholesterol 65mg; iron 1.3mg; sodium 218mg; calcium 146mg.
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