Sky-high Chocolate Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 2 cups nonfat milk, divided
• 2/3 cup sugar
• 1/3 cup unsweetened cocoa
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 large egg
• 2 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 1 reduced fat graham cracker crust (6 inch)
• 1 cup sugar
• 1/2 cup water
• 8 large egg whites
• 1 teaspoon cream of tartar

Recipe

• 1 to prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (cocoa powder through egg) in a large bowl, stirring with a whisk.
• 2 heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180 degrees f. 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.
• 3 preheat oven to 350 degrees f. to prepare meringue, combine 1 cup sugar with water in a saucepan; bring to a boil. cook, without stirring, until candy thermometer registers 240 degrees f. 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 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 degrees f. for 15 minutes or until lightly browned, cool on a wire rack. chill until set.