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

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