* Exported from MasterCook *
Chocolate-Peppermint Angel Pie - 5 points
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pie
Amount Measure Ingredient -- Preparation Method
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3 large egg whites -- at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar -- preferably superfine
1/2 teaspoon vanilla extract
--Chocolate Mousse Filling
1 cup skim milk
1 large egg
1/3 cup light corn syrup
2 teaspoons light corn syrup -- combine two corn syrup amounts
1/2 cup unsweetened cocoa powder
2 ounces semisweet chocolate -- finely chopped
2 ounces Neufchatel cheese -- softened
2 teaspoons unflavored gelatin
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup sugar
2 large egg whites -- room temperature
1 ounce semisweet chocolate
TO MAKE CRUST: Preheat oven to 275 degrees F. Lightly oil a 9-inch pie plate and set aside.
In a large mixing bowl, combine egg whites, cream of tartar and salt. Beat with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat for 30 seconds. Gradually beat in the remaining 1/2 cup sugar. Add vanilla and beat for 7 to 10 minutes longer, stopping occasionally to scrape down the sides of the bowl, until all the sugar is dissolved and the meringue is stiff and shiny.
Spread the meringue over the bottom and sides of the prepared pie plate. using the back of a spoon, spread some meringue up to the rim, forming a decorative edge. Alternatively, using a piping bag fitted with a start tip, pipe the meringue into the pie plate. Bake for about 1 hour and 15 minutes, or until firm and crisp. Cool on a wire rack. (The meringue crust can be prepared ahead and stored, covered, in an airtight container for up to 1 week.)
TO MAKE FILLING: In a medium-sized mixing bowl, whisk together 1/4 cup milk, 1 whole egg, 1/3 cup corn syrup and cocoa until smooth. In a heavy 2 quart saucepan, heat the remaining 3/4 cup milk until bubbles appear at the edge; remove from heat. Whisk a little hot milk into the cocoa mixture. Then whisk the cocoa mixture into the remaining milk in the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 3 to 5 minutes, or until slightly thickened. Remove from heat and whisk in chocolate and cream cheese until smooth. Set aside.
In a small saucepan, sprinkle gelatin over 1/4 cup water. let soften for about 3 minutes. heat over low heat for 1 to 3 minutes, or until the gelatin is dissolved. whisk into the chocolate mixture along with vanilla and peppermint. Set aside.
In a small saucepan, combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup. Bring to a boil and cook, without stirring, over medium-high heat for about 5 minutes, or until the syrup registers 230 degrees F on a candy thermometer and is at thread stage (when a bit of syrup dipped in cold water forms a fine thread). At this point, in a medium-sized mixing bowl, begin beating egg whites with an electric mixer at medium low speed. Beat until soft peaks form. Add the remaining 1 tablespoon sugar and beat at medium high speed until egg whites are stiff but not dry.
When the sugar syrup registers 239 degrees F and is at soft-ball stage (when a bit of syrup dipped in cold water forms a soft, pliable ball), gradually pour it over the beaten egg whites, beating constantly at medium-high speed. Beat at medium speed for about 5 minutes longer, or until the egg whites are stiff, satiny and cool.
Whisk about 1 cup of this meringue into the chocolate mixture. fold in the remaining meringue. turn into the prepared meringue crust, spreading to the edges. Smooth top. Cover loosely with plastic and refrigerate until the filling is set, for at least 3 hours or for up to 8 hours.
TO GARNISH PIE: If desired, warm chocolate in a microwave oven at medium low (30 percent) power for 1 to 2 minutes, or just until slightly softened but not melted. Alternatively, warm it in a 250 degree F oven for 3 to 5 minutes using a vegetable peeler, shave off curls onto a sheet of wax paper. Arrange the curls decoratively over the top of the pie.
"The chocolate flavor of this Rich-tasting (but low-fat) pie is
brightened by the addition of peppermint"
"Eating Well, June, 1992"
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Per serving: 226 Calories (kcal); 5g Total Fat; (18% calories from fat); 5g Protein; 45g Carbohydrate; 23mg Cholesterol; 114mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0