Sky High Chocolate Pie
Source of Recipe
Aunt Saunny
Filling:
2 cups fat-free 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 graham cracker crust
Meringue:
1 cup sugar
1/2 cup water
8 large egg whites
1 teaspoon cream of tartar
Instructions:
1. 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.
2. Heat 1-1/2 cups milk in a heavy saucepan over
medium-high heat to 180 degrees 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.
4. To prepare meringue, combine 1 cup sugar and water
in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240 degrees. 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.
5. Bake at 350 degrees for 15 minutes or until lightly
browned; cool on a wire rack. Chill until set.
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