Chocolate Meringue Low Fat Low Sugar Pie Recipes

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MOM'S CHOCOLATE MERINGUE PIE



Mom's Chocolate Meringue Pie image

This pie features a homemade chocolate custard, and is topped with meringue.

Provided by Mary Ann Benzon

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

¾ cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g

CHOCOLATE MERINGUE LOW FAT LOW SUGAR PIE



Chocolate Meringue Low Fat Low Sugar Pie image

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.

Provided by mariashipley

Categories     Pie

Time 45m

Yield 1 pie, 1 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a blender blend all ingredients except 3 tablespoons of Splenda and egg whites. Blend until smooth about 1 - 2 minutes.
  • Pour into 9 inch pie crust.
  • Place in oven on cookie sheet.
  • Bake at 375°F for 25 - 30 minutes.
  • Use electric mixer to mix egg whites gradually adding Splenda.
  • Mix until white and foamy. Stir in 1/2 cup coconut if desired.
  • Remove pie from oven when done.
  • Cool 5 minutes.
  • Spread foamy mix on top.
  • Place back in oven until white foam is slightly brown.
  • Cool in fridge two hours before serving.

SUGAR-FREE CHOCOLATE CREAM PIE (DIABETIC)



Sugar-Free Chocolate Cream Pie (Diabetic) image

Make and share this Sugar-Free Chocolate Cream Pie (Diabetic) recipe from Food.com.

Provided by Bobbiann

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1/3 cup cocoa or 2 ounces unsweetened chocolate, chopped
3/4 teaspoon liquid stevia or 1/2 teaspoon pure stevia
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups milk
1 1/2 teaspoons vanilla
1 (9 inch) baked pie shells
whipped cream

Steps:

  • In a saucepan, mix together cocoa, stevia, cornstarch and salt.
  • Stir milk in gradually.
  • Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
  • Blend in vanilla.
  • Cool 10 minutes. Pour into pie shell; refrigerate.
  • Top with whipped cream before serving.

Nutrition Facts : Calories 208, Fat 11.4, SaturatedFat 4.1, Cholesterol 13.9, Sodium 238.6, Carbohydrate 20.6, Fiber 1.5, Sugar 0.1, Protein 5.3

SKINNY TRIPLE CHOCOLATE PIE



Skinny Triple Chocolate Pie image

58% less sat fat • 33% less calories than the original recipe. A luscious dessert for just 160 calories per serving!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 10

Number Of Ingredients 8

1 package (1.4 oz) fat-free, sugar-free instant chocolate pudding mix
1 3/4 cups fat-free milk
1 teaspoon vanilla
1/2 of a package (8 oz) fat-free cream cheese, softened
1/2 of a container (8 oz) Cool Whip lite frozen whipped topping, thawed
1 (6 oz) chocolate-flavor crumb pie shell
1 cup fresh raspberries or Cascadian Farm™ frozen organic raspberries, thawed
1 tablespoon grated semisweet chocolate

Steps:

  • In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
  • Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
  • Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g

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