Chocolate peppermint angel pie
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Chocolate peppermint angel pie
  Chocolate    Pie    Mint  
Last updated 6/12/2012 1:15:49 AM. Recipe ID 45376. Report a problem with this recipe.
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      Title: Chocolate peppermint angel pie
 Categories: Chocolate, Low-fat/low, Pies & past, Mint
      Yield: 8 Servings
 
      1 c  Skim milk
      1 lg Egg
    1/3 c  Light corn syrup
      2 ts Light corn syrup
    1/2 c  Cocoa
      2 oz Lowfat cream cheese -- in
           Chunks
      2 ts Gelatin powder, unsweetened
      1 ts Vanilla
    1/2 ts Peppermint extract
    1/2 c  Sugar
      1 tb Sugar
      2 lg Egg whites -- at room
           Temperature
 
  Whisk 1/4 cup milk, egg, 1/3 cup corn syrup and cocoa till smooth. In
  large pot, heat remaining milk till 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.. till
  slightly thickened. Remove from heat and whisk in chocolate and cream
  cheese till smooth. Set aside.
  
  Soften gelatin in 1/4 cup water and heat till 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 min. (2 30
  deg. - fine thread stage).  Beat egg whites to soft peaks, add 1
  Tbsp. sugar and beat till stiff but not dry. When syrup reaches 239
  deg (soft ball stage) pour over whites, gradually while beating. Beat
  about 5 min, till stiff, satiny and cool. Whisk one cup of meringue
  into chocolate mixture, fold in the rest.  Spoon into crust.  Chill.
  




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Recipe ID 45376 (Apr 03, 2005)

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