French Silk Pie

Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to this creamy French silk pie. A frothy meringue is the secret to lightening the brown sugar-sweetened filling.

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Ingredients

30 chocolate wafers, (see Tip)		1/2 cup low-fat milk
2 tablespoons chopped pitted dates		8 tablespoons packed light brown sugar, divided
2 tablespoons water		1/3 cup unsweetened cocoa powder, preferably Dutch-process
1 tablespoon canola oil		2 ounces bittersweet chocolate, chopped
1 tablespoon brewed coffee		1 1/2 teaspoons vanilla extract
1 1/2 teaspoons unflavored gelatin		2 tablespoons dried egg whites, (see Ingredient Note), reconstituted according to package directions
1 large egg		1/2 teaspoon cream of tartar

directions

Prep: 30 min Total: More than 60 min

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1
Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
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.
3
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
4
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
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.
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.
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.

notes

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

Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You’ll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

nutritional information

Calories: 171		Fiber: 2 g
Fat: 6 g		Saturated Fat: 1 g
Carbohydrates: 29 g		Protein: 4 g
Sodium: 88 mg		Monounsaturated Fat: 1 g
Exchanges: 1 1/2 other carbohydrate, 1 fat		Cholesterol: 22 g
Carbohydrate Servings: 2		Potassium: 103 mg

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French Silk Pie

Ingredients

directions

notes

nutritional information