French Silk Pie

1		Keebler Ready Crust Chocolate Pie Crust
1  tablespoon		brewed coffee
1  tablespoon		water
1-1/2		unflavored gelatins
1		large egg
1/2  cup		1% milk
8  tablespoons		brownulated light brown sugar, divided
1/3  cup		unsweetened cocoa powder, preferably Dutch-process
2  ounces		bittersweet chocolate, chopped
1-1/2  teaspoons		vanilla extract
2  tablespoons		dried egg whites reconstituted according to package directions
1/2  teaspoon		cream of tartar
1  tablespoon		White Rose Pure Whites liquid egg whites

Tip: Click on the ingredient links to learn the nutritional information for all the French Silk Pie ingredients. The serving size for any ingredient in French Silk Pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees F. Brush pie crust with liquid egg white and bake for 5 minutes. Set aside to cool.

To prepare filling and garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.

Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat.

Add the reserved gelatin mixture; stir until dissolved.

Add chocolate and vanilla, stirring until melted.

Set aside to cool to room temperature, about 30 minutes.

Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.

Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth.

Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the completely cooled crust and chill, uncovered, until set, about 3 hours.

Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions. The egg white brushed on the crust will cook and therefore liquid egg whites can be used.