Chocolate Meringue Low Fat Low Sugar Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This is an adjustment to a recipe found on here. I used Splenda instead of sugar, sugar free pudding mix and fat free evaporated milk. Ingredients:
1 cup splenda granular, sugar substitute |
1 tablespoon all-purpose flour |
3 tablespoons fat-free sugar-free instant chocolate pudding mix |
3 eggs, separated |
1 teaspoon vanilla |
1 cup fat-free evaporated milk |
3 tablespoons splenda sugar substitute |
9 inches pie crusts |
1/2 cup coconut flakes |
Directions:
1. In a blender blend all ingredients except 3 tablespoons of Splenda and egg whites. Blend until smooth about 1 - 2 minutes.
2. Pour into 9 inch pie crust.
3. Place in oven on cookie sheet.
4. Bake at 375°F for 25 - 30 minutes.
5. Use electric mixer to mix egg whites gradually adding Splenda.
6. Mix until white and foamy. Stir in 1/2 cup coconut if desired.
7. Remove pie from oven when done.
8. Cool 5 minutes.
9. Spread foamy mix on top.
10. Place back in oven until white foam is slightly brown.
11. Cool in fridge two hours before serving.
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