Chocolate-Walnut Meringue Pie

Ingredients

• 0.3 cup butter melted
• 3.5 tablespoons cornstarch 
• 0.3 teaspoon cream of tartar 
• 4 large egg whites 
• 3 large egg yolk lightly beaten
• 2 cups evaporated milk fat-free
• 1.5 cups graham cracker crumbs low-fat ( 10 cookie sheets)
• 0.3 teaspoon salt 
• 1 Dash salt 
• 4 ounces bittersweet chocolate finely chopped
• 0.5 cup sugar 
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 0.5 cup walnuts finely

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• blender
• plastic wrap

Directions

1. Preheat oven to 35
2. To prepare crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate coated with cooking spray.
3. Bake at 350 for 15 minutes or until lightly browned. Cool completely on a wire rack.
4. To prepare filling, combine 3/4 cup sugar, cornstarch, and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
5. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla.
6. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap.
7. Reduce oven temperature to 32
8. To prepare meringue, place the egg whites, cream of tartar, and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy.
9. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
10. Add 1 teaspoon vanilla, beating just until blended.
11. Remove plastic wrap from filling.
12. Spread meringue evenly over filling, sealing to edge of crust.
13. Bake at 325 for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set.