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Prep Time:45 minsAdditional Time:4 hrs 45 minsTotal Time:5 hrs 30 minsServings:12Yield:12 piecesJump to Nutrition Facts
Prep Time:45 minsAdditional Time:4 hrs 45 minsTotal Time:5 hrs 30 minsServings:12Yield:12 pieces
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:4 hrs 45 mins
Additional Time:
4 hrs 45 mins
Total Time:5 hrs 30 mins
Total Time:
5 hrs 30 mins
Servings:12
Servings:
12
Yield:12 pieces
Yield:
12 pieces
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6ouncesgraham crackers2teaspoonsground cinnamon3tablespoonsunsalted butter, melted1cupnonfat evaporated milk12ouncesmilk chocolate, coarsely chopped2largeegg whites, pasteurized if desired (see Tip)⅓cupgranulated sugar2tablespoonswater
Cook Mode(Keep screen awake)
Ingredients
6ouncesgraham crackers
2teaspoonsground cinnamon
3tablespoonsunsalted butter, melted
1cupnonfat evaporated milk
12ouncesmilk chocolate, coarsely chopped
2largeegg whites, pasteurized if desired (see Tip)
⅓cupgranulated sugar
2tablespoonswater
DirectionsPreheat oven to 350 degrees F.Place graham crackers and cinnamon in a food processor; process into crumbs. Transfer to a medium bowl, add butter and stir until the crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan (not deep-dish).Bake the crust for 5 minutes. Let cool completely, about 15 minutes.Meanwhile, place chocolate in a medium bowl. Heat evaporated milk in a small saucepan over medium-high heat, whisking occasionally, until it just comes to a simmer. Pour the milk over the chocolate. Let stand for 30 seconds. Whisk until smooth. Pour the filling into the crust. Refrigerate until the filling is firm, at least 4 hours or up to 2 days.Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine sugar and water in a small saucepan. Attach a candy thermometer and bring to a boil over medium-high heat. When the syrup starts to boil, begin beating the egg whites at medium speed. Cook the sugar syrup, undisturbed, until it reaches 245 degrees F.When the syrup is at 245 degrees and the egg whites have formed medium peaks, slowly pour the syrup into the egg whites while beating on medium speed. Continue beating until the meringue cools to room temperature, about 4 minutes.Spread the meringue decoratively over the chilled pie. Brown it using a kitchen torch or broil the pie about 6 inches from the heat source, rotating it occasionally, until browned, about 2 minutes. Let the pie stand for 10 minutes before slicing.TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 2 days.Equipment: 9-inch pie pan (not deep-dish), candy thermometerTip: The heat used to pasteurize egg whites can make them harder to whip. To help stiffen the meringue, add a pinch of cream of tartar while whipping the egg whites.Originally appeared: EatingWell Magazine, July / August 2020
Directions
Preheat oven to 350 degrees F.Place graham crackers and cinnamon in a food processor; process into crumbs. Transfer to a medium bowl, add butter and stir until the crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan (not deep-dish).Bake the crust for 5 minutes. Let cool completely, about 15 minutes.Meanwhile, place chocolate in a medium bowl. Heat evaporated milk in a small saucepan over medium-high heat, whisking occasionally, until it just comes to a simmer. Pour the milk over the chocolate. Let stand for 30 seconds. Whisk until smooth. Pour the filling into the crust. Refrigerate until the filling is firm, at least 4 hours or up to 2 days.Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine sugar and water in a small saucepan. Attach a candy thermometer and bring to a boil over medium-high heat. When the syrup starts to boil, begin beating the egg whites at medium speed. Cook the sugar syrup, undisturbed, until it reaches 245 degrees F.When the syrup is at 245 degrees and the egg whites have formed medium peaks, slowly pour the syrup into the egg whites while beating on medium speed. Continue beating until the meringue cools to room temperature, about 4 minutes.Spread the meringue decoratively over the chilled pie. Brown it using a kitchen torch or broil the pie about 6 inches from the heat source, rotating it occasionally, until browned, about 2 minutes. Let the pie stand for 10 minutes before slicing.TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 2 days.Equipment: 9-inch pie pan (not deep-dish), candy thermometerTip: The heat used to pasteurize egg whites can make them harder to whip. To help stiffen the meringue, add a pinch of cream of tartar while whipping the egg whites.
Preheat oven to 350 degrees F.
Place graham crackers and cinnamon in a food processor; process into crumbs. Transfer to a medium bowl, add butter and stir until the crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan (not deep-dish).
Bake the crust for 5 minutes. Let cool completely, about 15 minutes.
Meanwhile, place chocolate in a medium bowl. Heat evaporated milk in a small saucepan over medium-high heat, whisking occasionally, until it just comes to a simmer. Pour the milk over the chocolate. Let stand for 30 seconds. Whisk until smooth. Pour the filling into the crust. Refrigerate until the filling is firm, at least 4 hours or up to 2 days.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine sugar and water in a small saucepan. Attach a candy thermometer and bring to a boil over medium-high heat. When the syrup starts to boil, begin beating the egg whites at medium speed. Cook the sugar syrup, undisturbed, until it reaches 245 degrees F.
When the syrup is at 245 degrees and the egg whites have formed medium peaks, slowly pour the syrup into the egg whites while beating on medium speed. Continue beating until the meringue cools to room temperature, about 4 minutes.
Spread the meringue decoratively over the chilled pie. Brown it using a kitchen torch or broil the pie about 6 inches from the heat source, rotating it occasionally, until browned, about 2 minutes. Let the pie stand for 10 minutes before slicing.
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 2 days.
Equipment: 9-inch pie pan (not deep-dish), candy thermometer
Tip: The heat used to pasteurize egg whites can make them harder to whip. To help stiffen the meringue, add a pinch of cream of tartar while whipping the egg whites.
Originally appeared: EatingWell Magazine, July / August 2020
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Nutrition Facts(per serving)280Calories13gFat36gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
