Ingredients:
1/2 c. dark chocolate chips
1/2 c. semi-sweet chocolate chips
1/4 c. low-fat milk
2 Tbsp. dark corn syrup
2 Tbsp. chocolate-flavored liqueur
1 tsp. vanilla extract
2 Tbsp. meringue powder
1 1/2 c. fat-free frozen whipped topping, thawed
1 (9 inch) pre-made rolled pie crust, baked according to directions on box and cooled
Half 1 oz. square semi-sweet chocolate, grated, for garnish
Directions:
Melt both chocolates and the milk in a double boiler over low heat. Remove from the heat and add in the corn syrup, chocolate-flavored liqueur and vanilla extract. Mix together and allow to cool completely.
With an electric mixer on high speed, beat the meringue powder with 6 Tbsp. water in a medium bowl until glossy peaks form, 2-3 minutes. With a rubber spatula, gently fold the beaten meringue and the whipped topping into the cooled chocolate mxiture until no streaks of white remain. Spoon into the prepared crust and spread evenly. Cover with plastic wrap and freeze until frozen, for a couple hours. Garnish with grated chocolate and serve.
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