Beating egg whites with a hot sugar syrup makes an Italian meringue — a light, airy confection that turns this chiffon pie into sheer bliss without any added whipped cream.
- 9 whole graham crackers (or 1 cup store-bought graham cracker crumbs)
- 2 Tbsp confectioners’ sugar
- 1 Tbsp fat-free milk
- 2 large egg whites* at room temperature
- 2/3 Cup sugar
- 3 Tbsp water
- 2 ripe bananas
- 4 oz semisweet chocolate, chopped
- 1 oz unsweetened chocolate, chopped
- 1 Tbsp lemon juice
- To make the graham cracker crumbs, combine graham crackers, sugar and milk in a food processor and pulse until crumbly and well combined. Alternatively, break up the crackers, seal them in a plastic bag, and crush to the texture of cornmeal with a rolling pin or the bottom of a heavy saucepan.
- Transfer the crushed crackers to a bowl and stir in sugar and milk.
- Press the graham cracker crumb mixture into a 9-inch pie plate, evenly forming the crust across the bottom and up the side. Set aside.
- Beat the egg whites in a large bowl with an electric mixer at high speed until soft peaks form. Set aside.
- Stir the sugar and water in a small saucepan over medium-high heat until the sugar dissolves and the mixture comes to a simmer. Clip a candy thermometer to the inside of the pan and continue cooking until the temperature registers 238°F.
- Remove the thermometer and beat the egg whites a few seconds at high speed. With the mixer running, drizzle in the hot sugar syrup in a small, steady stream.
- Once all the sugar syrup has been added, continue beating at high speed 3 minutes. Set aside.
- Meanwhile, place the chocolate in a medium bowl and microwave on high 30 seconds. Stir well, then continue microwaving in 30-second increments, stirring after each, until about two-thirds of the chocolate has melted. Remove the bowl from the microwave and continue stirring until all the chocolate has melted. Alternatively, place the chocolate in the top half of a double boiler set over about 1 inch of slowly simmering water, or place it in a medium bowl that will fit snugly over a medium saucepan with about 1 inch of slowly simmering water.
- Stir constantly until half the chocolate has melted, then remove the bowl from the heat (be careful of any escaping steam) and continue stirring until all the chocolate has melted.
- Mash the bananas in a large bowl with a potato masher or a fork until creamy.
- Stir in the melted chocolate and the lemon juice. Fold this mixture into the beaten egg whites with a rubber spatula until uniform, then pour into the pie crust and smooth evenly across the crust.
- Place in the freezer and chill 1 hour, then cover with plastic wrap and continue freezing at least 7 hours or up to 3 days.
- Set out at room temperature for 10 minutes before cutting and serving.