Cinnamon Chocolate Meringue
- For filling, in a medium saucepan combine brown sugar, cocoa powder, evaporated fat-free milk, egg product, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. (Mixture will be very thick.) Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.
- In a small mixing bowl prepare whipped dessert topping mix according to package directions except use the fat-free milk. Stir a small amount of whipped topping into chocolate filling to lighten it. Then fold remaining chocolate mixture into whipped topping mixture. Spoon mixture into Meringue Pie Shell. Cover and chill for 2 to 24 hours. Garnish with chocolate shavings and mint, if desired. Makes 8 servings.
From the Test Kitchen
Use only paper that is specially made for baking purposes.
Prepare the Meringue Pie Shell up to 1 month ahead; store meringue in a covered container in the freezer. To serve, add the filling and chill for 2 to 24 hours.
Meringue Pie Shell
- Draw an 8-inch circle on heavy brown paper*. Place paper on baking sheet. In a mixing bowl combine egg whites, ground cinnamon, an cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Spread 1 cup of the meringue over 8 inch circle on the paper. Spoon remaining meringue into a decorating bag fitted with a large star tip (about 1/2 inch opening). Pipe a shell border on edge of meringue circle about 1-1/4 inches high. The completed shell should be about 9-1/2 inches in diameter (Or, spread all of the meringue over a 9-1/2-inch circle building up the edge.)
- Bake in a 300 degree F. oven for 40 minutes. Turn off oven. Let dry in oven with closed door for 1 hour. Cool on a wire rack. Carefully remove paper from meringue shell. Place on serving plate.