Home » Food and Drink » Recipe Contest » Chocolate pie

Ingredients:

Egg whites3Cream of tartar1/4 tspSugar2/3 cupCornstarch1 tbspChocolate Filling:Cold water1/4 cupUnflavored gelatin1/4-ozFat-free sweetened condensed milk1 can (14 oz.)Cocoa powder1/4 cupVanilla1 tspFat-free sour cream2 cupsFat-free vanilla yogurt1/2 cupFat-free whipped topping2 cups

Method:

Preheat oven to 275 degrees. Coat a 10-inch pie plate with no-stick spray. Dust with flour, shaking out the excess. Place the egg whites and cream of tartar in a large bowl. Beat with electric mixer until foamy. In a small bowl, combine the sugar and cornstarch. Add to the egg whites, one tablespoon at a time, beating until stiff peaks form and the sugar dissolves.

Spread the meringue carefully into the bottom and up the sides of the pie plate. Bake for one hour.

Turn the oven off and leave the meringue in the oven until completely cooled, two to three hours. To make the filling, place the water in a cup, sprinkle with the gelatin and set aside for 5 minutes to soften. In a medium saucepan combine the condensed milk and cocoa. Over low heat, whisk for two to three minutes, or until the cocoa is completely blended with the milk. Add the vanilla. Remove from the heat and stir in the gelatin mixture until dissolved. Cool to room temperature. Add the sour cream and yogurt, mix until well blended. Pour into the meringue shell. Chill for two to three hours or until firm. Before serving, top with whipped topping.

Mrs. Shobana Kumararaj