Chocolate Meringue Low Fat Low Sugar Pie

Total Time
45mins
Prep 15 mins
Cook 30 mins

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 Nutrition

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.