French Silk Pie

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 8 tablespoons packed light brown sugar
• 30 chocolate wafers
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons unflavored gelatin
• 1 tablespoon brewed coffee
• 2 tablespoons water
• 1/2 cup low-fat milk
• 2 tablespoons pitted dates
• 1 tablespoon water
• 2 tablespoons powdered egg whites
• 2 ounces bittersweet chocolate
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 tablespoon canola oil

Recipe

• 1 preheat oven to 325°f coat a 9-inch deep-dish pie pan with cooking spray.
• 2 to prepare crust: combine chocolate wafers and dates in a food processor; process until finely chopped. add water and oil and process until moistened. press into the bottom and sides of the prepared pan.
• 3 bake the crust until crisp, about 10 minutes. cool completely on a wire rack.
• 4 to prepare filling & garnish: combine coffee and water in a small bowl. sprinkle gelatin on top and set aside to soften.
• 5 whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°f, 5 to 7 minutes. do not let the mixture come to a simmer. remove from the heat. add the reserved gelatin mixture; stir until dissolved. add chocolate and vanilla, stirring until melted. set aside to cool to room temperature, about 30 minutes.
• 6 beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. increase speed to high and beat until soft peaks form. gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
• 7 whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. scrape the chocolate mixture into the remaining meringue and fold in with a whisk. spoon the filling into the crust and chill, uncovered, until set, about 3 hours.