Chocolate sour cream pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine, diet |
| 2 | tablespoons | Unsweetened dutch cocoa powder |
| 1½ | teaspoon | Cornstarch |
| ¾ | teaspoon | Cinnamon |
| large | Pinch allspice | |
| pinch | Nutmeg | |
| 2 | larges | Egg whites |
| ¼ | teaspoon | Cream of tartar |
| ½ | cup | Graham cracker crumbs |
| 3 | tablespoons | Skim milk |
| ⅓ | cup | Egg substitute, real |
| ¼ | cup | Fructose |
| 1 | cup | Sour cream, no-fat |
| ¼ | teaspoon | Vanilla |
| ¼ | cup | Confectioner's sugar |
Directions
CRUST
FILLING
MERINGUE
Recipe by: Skinny Chocolate - ISBN 0-940625-80-6 Adjust oven rack to center of oven and preheat oven to 350 F.
CRUST: Melt margarine and add graham cracker crumbs, mixing well. Pat onto bottom of 9-inch pie plate. Bake 5 mins. Remove pan, and lower heat to 300 F.
FILLING: Combine cocoa, cornstarch, cinnamon, allspice, and nutmeg with skim milk, stirring with wire whisk until smooth. Place egg substitute and fructose in top of double boiler and mix well with wire whisk. Add cocoa mixture and mix again until well combined. Stir in sour cream and vanilla.
Cook over simmering water, stirring constantly, until thickened.
Spoon into prepared pie shell. Return pie to oven at 300 F and bake 15 mins.
Remove from oven and cool to just warm. Continue to heat oven to 300 F.
MERINGUE: Beat egg whites until they hold soft peaks. Add cream of tartar and beat until they hold stiff peaks. With beaters running, add confectioners' sugar by spoonfuls. As soon as sugar is incorporated, turn beaters off.
Use a spatula to swirl meringue attractively over top of pie. Return to oven and bake for 15 mins or until delicately browned on top.
Remove from oven. Serve immediately or chill. At serving time, cut pie into quarters. Cut quarters into 2 pieces.
NUTRITIONAL DATA PER SERVING Calories 106 % Calories from fat 20 Fat (gm) 2 Sat. fat (gm) 0.3 Cholesterol (mg) ⅒ Sodium (mg) 119 Protein (gm) 6 Carbohydrate (gm) 16