Recipe - Chocolate Peppermint Angel Pie

1 cup Skim milk
1 lg Egg
1/3 cup Light corn syrup
2 teaspoon Light corn syrup
One half cup Cocoa
2 ounce Lowfat cream cheese in
Chunks
2 teaspoon Gelatin powder, unsweetened
1 teaspoon Vanilla
One half teaspoon Peppermint extract
One half cup Sugar
1 tablespoon Sugar
2 lg Egg whites at room
Temperature

Whisk One fourth 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 35 m in.. till slightly thickened.
Remove from heat and whisk in chocolate and cream cheese till smooth. Set
aside.

Soften gelatin in One fourth cup water and heat till dissolved. Whisk into
chocolate mixture along with vanilla and mint. Set aside.

Combine One fourth cup water, One half cup sugar and 2 tsp. corn syrup in small pot.
Bring to a boil and cook at mediumhigh 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. Recipe By
: Eating Well magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini