Chocolate-hazelnut meringue pie

9
8
8
SmartPoints® value per serving
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
12
Difficulty
Moderate
With a fluffy topping and a smooth, rich filling this chocolate pie is simply dreamy and is best enjoyed the day you prepare it. If you need to make it a few hours in advance, it will hold up well in the refrigerator for about 6 hours. Hazelnut syrup, which can be found in specialty food stores or in the gourmet section of most supermarkets, adds subtle nuttiness without being overpowering and making the pie taste overly sweet. Save the remaining syrup in the bottle to flavor coffee or cappuccino or to spoon over low-fat ice cream. For variation, coconut or caramel syrup would make a delicious alternative.

Ingredients

Sugar

½ cup(s)

All-purpose flour

¼ cup(s)

Table salt

¼ tsp

Low-fat milk

1½ cup(s)

Egg(s)

1 large egg(s)

Semisweet chocolate

2 oz, (about 1⁄4 cup)

Liqueur

1 tsp, hazelnut variety or hazelnut-flavored syrup

Pie crust

6 oz, chocolate cookie crust variety

Egg white(s)

4 large, at room temperature

Cream of tartar

½ tsp

Sugar

½ cup(s)

Liqueur

1 tsp, hazelnut variety or hazelnut-flavored syrup

Instructions

  1. Preheat the oven to 375°F.
  2. To make the filling, whisk together the sugar, flour, and salt in a medium saucepan. Whisk in the milk and egg, then set over medium-high heat. Cook, stirring constantly, until the mixture thickens and boils, about 4 minutes; let boil 1 minute. Remove the saucepan from the heat; whisk in the chocolate chips and syrup until the chocolate is melted and the mixture is smooth. Pour into the crust; set aside.
  3. To make the meringue, with an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until soft peaks form. Increase the speed to medium-high. Sprinkle in the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in the syrup.
  4. Spoon the meringue over the filling, spreading it to the edge of the crust to completely enclose the filling. Bake until the meringue is golden brown, about 15 minutes. Let cool on a rack about 1 hour. Refrigerate at least 3 hours or up to 6 hours. This pie is best eaten the day it is prepared. Yields 1⁄12 of pie per serving.