Chocolate Silk Pie
(from bjs2005’s recipe box)
**Ingredient Note: Dried Egg Whites are pasteurized-a wise choice when making meringue toppings that may not reach 160°F. You’ll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
Ingredients
- Crust:
- • 30 chocolate wafers
- • 2 tablespoons chopped pitted dates
- • 2 tablespoons water
- • 1 tablespoon canola oil
- Filling:
- • 2 Tablespoons water
- • 1 1/2 teaspoons unflavored gelatin
- • 1 large egg
- • 1/2 cup low-fat milk
- • 8 tablespoons packed light brown sugar, divided
- • 1/3 cup unsweetened cocoa powder, preferably Dutch-process
- • 2 ounces bittersweet chocolate, chopped
- • 1 1/2 teaspoons vanilla extract
- • 2 tablespoons dried egg whites **(see Ingredient Note), reconstituted according to package directions
- • 1/2 teaspoon cream of tartar
Directions
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Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
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2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
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3. Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
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4. To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
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5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
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6. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
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7. Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.