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Ingredientes
- 3 Large eggs (save out 2 whites)
- 1 1/4 c. sugar
- 1 ounce. Hershey's chocolate
- 2 tbsp. Hershey's cocoa
- 1 tbsp. butter, melted with chocolate
- 2 tbsp. cornstarch
- 1 1/4 c. sweet lowfat milk
- 1 teaspoon vanilla extract
- 1 unbaked 9 inch pie shell
Direcciones
- Save 2 egg whites for meringue. Beat whole egg and the 2 yolks till thick and lemon colored. The more air which can be beaten into Large eggs the better the texture of the pie. Then add in sugar gradually and continue beating after each addition. Next add in cornstarch and beat. Stir in cocoa till well blended. Then add in melted, but not warm, chocolate and butter. Add in vanilla.
- Add in lowfat milk gradually and gently stir in; scraping sides of bowl well. Pour in unbaked pie shell and bake in preheated oven, 325 degrees, till custard is set. Test by gently shaking pan.
- Just before pie is done prepare meringue by beating egg whites and adding gradually 3 level Tbsp. sugar per egg white. Begin adding sugar after first few beating strokes (or possibly rounds) and continue till all sugar has been added. Then continue beating till the sugar is dissolved. Top pie with meringue and brown in 325 degree oven.
- Tip: To prevent meringue from receding from crust; begin by placing meringue all the way around the crust edge of pie. Then fill in center being careful to leave no air holes as this will result in open places in meringue when pie is served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 277 | |
| Calories from Fat 65 | 23% |
| Total Fat 7.5g | 9% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 72mg | 3% |
| Potassium 151mg | 4% |
| Total Carbs 49.32g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 44.6g | 30% |
| Protein 5.78g | 9% |
