Chocolate-Peppermint Angel Pie

Recipe Ingredients

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
1/2 cup	55g / 1.9oz	Cocoa
2 oz	56g	Low-fat cream cheese - in chunks
2 teaspoons	10ml	Gelatin powder - unsweetened
1 teaspoon	5ml	Vanilla
1/2 teaspoon	2.5ml	Peppermint extract
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Egg whites - at room temperature (large)

Recipe Instructions

Whisk 1/4 cup milk, egg, 1/3 cup corn syrup and cocoa until smooth. In large pot, heat remaining milk until bubbles appear at edges. Whisk some into cocoa mixture, then whisk back into milk in pot. Cook over medium, stirring constantly with a wooden spoon for 3-5 m in.. until slightly thickened. Remove from heat and whisk in chocolate and cream cheese until smooth. Set aside.

Soften gelatin in 1/4 cup water and heat until dissolved. Whisk into chocolate mixture along with vanilla and mint. Set aside.

Combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup in small pot. Bring to a boil and cook at medium-high for about 5 minutes. (230 deg. - fine thread stage). Beat egg whites to soft peaks, add 1 Tbsp. sugar and beat until stiff but not dry.

When syrup reaches 239F (soft ball stage) pour over whites, gradually while beating. Beat about 5 min, until stiff, satiny and cool. Whisk one cup of meringue into chocolate mixture, fold in the rest. Spoon into crust. Chill.

Source:
Eating Well magazine

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