Chocolate-Peppermint Angel Pie (5 PTS)

Serves: 10 people

Recipe Ingredients

		MERINGUE CRUST
3		Egg whites - at room temperature (large)
1/4 teaspoon	1.3ml	Cream of tartar
1/8 teaspoon	0.6ml	Salt
3/4 cup	148g / 5.2oz	Sugar (preferably super fine)
1/2 teaspoon	2.5ml	Vanilla extract
		Chocolate Mousse Filling
1 cup	237ml	Skim milk
1 cup	198g / 7oz	Egg (large)
1/3 cup	109g / 3.8oz	Light corn syrup
2 teaspoons	10ml	Light corn syrup - combine two corn syr
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
2 oz	56g	Semisweet chocolate - finely chopped
2 oz	56g	Neufchatel cheese - softened
2 teaspoons	10ml	Unflavored gelatin
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Peppermint extract
1/2 cup	99g / 3.5oz	Sugar
2 cups	396g / 13oz	Egg whites - room temperature (large)
		Garnish
1 oz	28g	Semisweet chocolate

Recipe Instructions

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.

Source:
Eating Well Jun, 1992

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