Chocolate Walnut Meringue Pie |
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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 12 |
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From Cooking Light. Ingredients:
1 1/2 cups low fat graham cracker crumbs |
1/2 cup finely ground walnuts |
1/4 cup butter, melted |
cooking spray |
3/4 cup sugar |
3 1/2 tablespoons cornstarch |
1 dash salt |
2 cups fat-free evaporated milk |
4 ounces semisweet chocolate, finely chopped |
3 large egg yolks, lightly beaten |
1 teaspoon vanilla |
4 large egg whites |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1/2 cup sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350.
2. 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 350 for 15 minutes or until lightly browned. Cool completely on wire rack.
3. To prepare filling, combine 3/4 c sugar, cornstarch, and dash of salt in a medium saucepan; whish in milk and chocolate. Bring to a boil over medium heat, stirring constantly for 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 c chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick, stirring constantly. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap.
4. Reduce oven temp to 325.
5. To prepare meringue, place the egg whites, cream of tartar, and 1/4 t salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 sugar, 1 T at a time, beating until stiff peaks form. Add 1 t vanilla, beating just until blended. Remove plastic wrap from filling. Spread meringue evenly over filling, sealing to edge of crust.
6. Bake at 325 for 25 minutes. Cool 1 hour on wire rack. Chill for 3 hours or until pie is set.
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