Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Dive right into the sweetness of the impressively tall meringue topping to reach the rich, dense chocolate filling. And you need not worry about overindulging because one slice contains only 5.2 grams of fat.

Karen A. Levin
Recipe by Cooking Light March 2000

Gallery

Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

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  • Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold.

  • Preheat oven to 350°.

  • To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust.

  • Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set.

Nutrition Facts

297 calories; calories from fat 16%; fat 5.2g; saturated fat 2.4g; mono fat 1.7g; poly fat 1.1g; protein 7g; carbohydrates 56g; fiber 0.1g; cholesterol 23mg; iron 1.1mg; sodium 182mg; calcium 72mg.
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