Chocolate Silk Pie

Crust:
1 (10 inch) pie crust or one-half (15 ounce) package refrigerated pie dough such as Pillsbury

Filling:
1/2 cup sugar
1/2 cup non sweetened cocoa
1/3 cup flour
1/4 teaspoon salt
1-3/4 cups 2-percent reduced-fat milk
4 ounces semi-sweet chocolate, chopped

Meringue:
5 large egg whites
1 /4 teaspoon salt
1-1/4 cup sugar
2 /3 cup water
Grated chocolate (optional)

Directions:
Prepare and bake pie crust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.

To prepare filling: Combine one-half cup sugar, cocoa, flour and one-quarter teaspoon salt in a medium saucepan; stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook two minutes or until thick and bubbly, stirring constantly.

Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a large ice-filled bowl for ten minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.

To prepare meringue: Place egg whites and one-quarter teaspoon salt in a large bowl, beat with a mixer at high speed until soft peaks form. Combine 1-1/4 cup sugar and water in a saucepan and bring to a boil. Cook, without stirring, until candy thermometer registers 238-degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold two cups meringue into chocolate mixture.

Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill eight hours or overnight. Garnish with grated chocolate, if desired.

Recipe makes ten servings.

Nutritional information per serving:
Calories: 314
Fat: 9.1g
Protein: 6g
Carbohydrates: 55.8g
Fiber: 2.2g
Cholesterol: 4mg
Sodium: 257mg