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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chocolate Supreme Meringue Pie Recipe

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This recipe for Chocolate Supreme Meringue Pie is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 unbaked pie crust
2 (4-serving) pkg sugar-free chocolate cook and serve pudding mix
1 1/3 c. dry milk powder
3 c. water
2 tsp. vanilla extract
6 egg whites
1/2 c. Splenda
2 Tbsp mini chocolate chips
Directions:
Directions:
Preheat oven to 425º. Bake pie crust for 9-11 minutes or until lightly browned. Place pie plate on wire rack. Lower heat to 350º. Meanwhile in a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly, using a wire whisk. Remove from heat. Stir in 1 tsp. vanilla. Spoon hot mixture into baked crust and keep on wire rack while preparing meringue. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add Splenda. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of pie crust. Evenly sprinkle chocolate chips over top. Bake for 8 to 10 minutes or until meringue starts to turn golden brown. Place pie plate on wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings
Personal Notes:
Personal Notes:
Lots of meringue - could get by with 4 egg whites. 246 calories

 

 

 

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