Chocolate-Walnut Meringue Pie

Yield:

12 servings (serving size: 1 wedge)

 

Ingredients

Crust:

1 1/2 cups low-fat graham cracker crumbs (about 10 cookie sheets)

1/2 cup finely ground walnuts

1/4 cup butter, melted

Cooking spray

Filling:

3/4 cup sugar

3 1/2 tablespoons cornstarch

Dash of salt

2 cups evaporated fat-free milk

4 ounces semisweet chocolate, finely chopped

3 large egg yolks, lightly beaten

1 teaspoon vanilla extract

Meringue:

4 large egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup sugar

1 teaspoon vanilla extract

Preparation

Preheat oven to 350º.
To prepare crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine 3/4 cup sugar, cornstarch, and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap.
Reduce oven temperature to 325º.
To prepare meringue, place the egg whites, cream of tartar, and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, beating just until blended. Remove plastic wrap from filling. Spread meringue evenly over filling, sealing to edge of crust.
Bake at 325º for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set.