Chocolate Meringue Low Fat Low Sugar Pie

Submitted by Chef #521654

"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."

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 1 pie
• Serves: 1

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.