>From the Cooking.com website...
French Silk Pie
Source: © EatingWell Magazine
A creamy meringue is the secret to lightening the filling of this ultra-rich
Make Ahead Tip: Cover and refrigerate for up to 2 days.
30 chocolate wafers (see Ingredient Notes)
2 tablespoons chopped pitted dates
2 tablespoons water
1 tablespoon canola oil
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.
FOR THE 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.
Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
FOR THE FILLING AND GARNISH:
Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside
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***~ ~~