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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The recipe was seen in the Oct 1997 issue of Eating Well. Preparation time does not include the time needed for the baked crust to cool, nor the 3 hours needed for the finished pie to chill & set. Ingredients:
30 chocolate wafers |
2 tablespoons dates, pitted, chopped (i use medjool) |
1 tablespoon canola oil |
2 tablespoons water |
1 tablespoon brewed coffee (optional) |
4 tablespoons water |
1 1/2 teaspoons gelatin, unflavored |
1 large egg |
1/2 cup 1% low-fat milk |
1/2 cup light brown sugar, packed |
1/3 cup unsweetened cocoa powder (dutch process) |
2 ounces bittersweet chocolate, chopped (not unsweetened) |
1 1/2 teaspoons pure vanilla extract |
3 large eggs, whites only |
1/2 teaspoon cream of tartar |
Directions:
1. FOR THE CRUST: Preheat oven to 325 degrees F, then lightly oil a 9-inch pie pan.
2. In a food processor, combine chocolate wafers & dates, processing until finely chopped, then add oil & water & process until moistened.
3. Press into the bottom & sides of the prepared pie pan.
4. Bake crust for 10 minutes, or until crisp, then cool completely on a wire rack.
5. FOR THE FILLING: In a small bowl, combine coffee (if using) & 1 tablespoon of water, then sprinkle the gelatin on top & set aside to soften.
6. In a small saucepan, whisk together the egg, milk, 3 tablespoons of brown sugar & cocoa until smooth, then cook over low heat, whisking constantly, until thickened, from 5 to 7 minutes. DO NOT LET MIXTURE COME TO A SIMMER.
7. Remove from heat, add reserved gelatin mixture & stir until dissolved.
8. Add chocolate & vanilla, stirring until melted, then set aside to cool to room temperature, at least 30 minutes.
9. Meanwhile, in a wide saucepan, bring about 1 inch of water to a bare simmer over low heat.
10. Then, in a heatproof bowl, large enough to fit OVER the saucepan, combine egg whites, cream of tartar, remaining 3 tablespoons of water & remaining 5 tablespoons of brown sugar. Set the bowl over the saucepan & beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F, about 3 to 5 minutes.
11. Increase mixer speed to high & continue beating for another 3 1/2 minutes, then remove bowl from the heat & beat meringue until cool, 2 to 3 minutes longer.
12. Whisk 1/4 of the meringue into the reserved chocolate mixture until smooth. Scrape chocolate mixture into remaining meringue & use a whisk to incorporate it with a folding motion.
13. Spoon this into the crust & chill, uncovered, until set, about 3 hours. The pie will keep, covered, in the refrigerator for up to 2 days.
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