Sky-High Chocolate Pie

Ingredients

• 3 tablespoons cornstarch 
• 1 teaspoon cream of tartar 
• 1 large eggs 
• 8 large egg whites 
• 2 cups milk fat-free divided
• 6 ounce graham cracker crust reduced-fat
• 0.1 teaspoon salt 
• 2 ounces bittersweet chocolate chopped
• 0.7 cup sugar 
• 1 cup sugar 
• 0.3 cup cocoa unsweetened
• 1 teaspoon vanilla extract 
• 0.5 cup water 

Equipment

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

Directions

1. To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
2. Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).
3. Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan.
4. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly.
5. Remove from heat; stir in vanilla.
6. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold.
7. Preheat oven to 35
8. To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 24
9. Beat egg whites and cream of tartar at high speed of a mixer until foamy.
10. Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form.
11. Remove wrap from filling.
12. Spread meringue evenly over filling; seal to edge of crust.
13. Bake at 350 for 15 minutes or until lightly browned; cool on a wire rack. Chill until set.