Chocolate Supreme Meringue Pie

Chocolate Supreme Meringue Pie

Serves 8

1 Pillsbury refrigerated unbaked 9-inch piecrust
2 (4-serving) pkgs JELL-O sugar-free chocolate cook-and-serve pudding mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
3 cups water
2 teaspoons vanilla extract*
6 eggwhites
1/2 cup Splenda Granular
2 tablespoons mini chocolate chips

Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack. Lower heat to 350 degrees. Meanwhile, in a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Cook over medium heat until mixture thickens and states to boil, stirring constantly, using a wire whisk. Remove from heat. Stir in 1 teaspoon vanilla extract. 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 and remaining vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Evenly sprinkle chocolate chips over top. Bake 8 to 10 minutes or until meringue states to turn golden brown. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.

HINTS: 1. Egg whites beat best at room temperature.
2. Meringue pie cuts easily if you dip a sharp knife in warm water before slicing.

Each serving equals:
HE: 1 Bread, 1/2 Fat Free Milk, 1/2 Fat, 1/4 Protein, 1/2 Slider, 1 Optional Calorie
246 Calories, 10gm Fat, 9gm Protein, 30gm Carbohydrate,
278mg Sodium, 169mg Calcium, 1gm Fiber
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Fat Free Milk

"Healthy Exchanges Food Newsletter, September 2003, pg. 11."

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