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Valentine's Day Recipes
Chocolate Silk Pie
Source: Cooking Light Recipes 2003
INGREDIENTS
Crust
1 (10 -inch) Piecrust (recipe below) or 1/2 (15-ounce) package
refrigerated pie dough (such as Pillsbury)
Filling
1/3 cup all-purpose flour
1/2 cup sugar
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1 3/4 cups 2% reduced-fat milk
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
1. Prepare and bake Piecrust in a 10- inch deep-dish pie plate.
Cool completely on a wire rack.
2. To prepare filling, lightly spoon flour
into a dry measuring cup; level with a knife. Combine flour,
1/2 cup sugar, cocoa, 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 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 degrees. 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. Yield: 10
servings (serving size: 1 wedge).
