Chocolate Meringue Low Fat Low Sugar Pie Recipes

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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.

GRANDMA'S COCOA MERINGUE PIE



Grandma's Cocoa Meringue Pie image

This is a chocolate custard pie recipe my grandmother taught me many years ago. It's always a big hit at church functions, charity bake sales, or family get-togethers.

Provided by Troy Yarbrough

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 cup white sugar
½ teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
4 egg whites
¼ cup white sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  • Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 53.2 g, Cholesterol 107.3 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 325 mg, Sugar 34.4 g

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

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

GRANDMA'S CHOCOLATE MERINGUE PIE



Grandma's Chocolate Meringue Pie image

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

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