>From the Cooking.com website...


French Silk Pie 
Source: © EatingWell Magazine

10 servings

A creamy meringue is the secret to lightening the filling of this ultra-rich 
chocolate pie.

Make Ahead Tip: Cover and refrigerate for up to 2 days.   
For Crust:
30 chocolate wafers (see Ingredient Notes) 
2 tablespoons chopped pitted dates 
2 tablespoons water 
1 tablespoon canola oil 

For Filling:
1 tablespoon brewed coffee 
1 tablespoon water 
1 1/2 teaspoons unflavored gelatin 
1 large egg 
1/2 cup 1% milk 
8 tablespoons packed light brown sugar, divided 
1/3 cup unsweetened cocoa powder, preferably Dutch-process 
2 ounces bittersweet (not unsweetened) chocolate, chopped 
1 1/2 teaspoons vanilla extract 
2 tablespoons dried egg whites (see Ingredient notes), reconstituted according 
to package directions (equivalent to 3 egg whites) 
1/2 teaspoon cream of tartar 
Chocolate shavings (see Tip), optional 

Ingredient Notes: Many commercial cookies and wafers contain partially 
hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made 
without these oils, such as Newman’s Own Organics and Mi-Del, are every bit as 
tasty. Look for them in the natural-foods section of large supermarkets. 

Dried egg whites, such as Just Whites, reconstituted, can be substituted for 
fresh egg whites. 

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or 
larger) on wax paper and microwave on Defrost until slightly softened but not 
melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off 
curls. If the chocolate gets to hard to shave easily, warm it again. 
Preheat oven to 325°F. 

Coat a 9-inch pie pan with cooking spray.
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.
Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside 
to soften.
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.
Place egg whites and cream of tartar in a large bowl. Beat 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.
Whisk one-fourth of the meringue into the chocolate mixture until smooth. 
Scrape chocolate mixture into the remaining meringue and use a whisk to 
incorporate it with a folding motion. Spoon into the crust and chill, 
uncovered, until set, about 3 hours.
If desired, garnish with chocolate shavings before serving.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. 
~~~***Rhonda G in Missouri***~ ~~


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