Raspberry Chocolate Pie


August 13, 2015

Raspberries, chocolate and meringue, a great combination


3 egg whites

Nonstick spray coating

1/4 teaspoon cream of tartar

1/8 teaspoon salt

3/4 cup sugar

2 3/4 cups skim milk

2 (3.8-ounce) packages chocolate

fat free instant pudding/pie filing

1 tablespoon instant coffee granules or espresso powder

1/3 cup frozen whipped dessert topping, thawed

Fresh raspberries

2 tablespoons toasted slivered almonds


1Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes.

2Spray a 9-inch pie plate with nonstick coating; set aside.

3For meringue, add cream of tartar and salt to egg whites.

4Beat with electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved, about 7 minutes.

5Spoon into prepared pie plate and spread evenly, building up the sides to about 1 inch above the rim of the pie plate.

6Bake in a 300 degree oven for 45 minutes.

7Turn oven off.

8Let shell stand in oven, with door closed, for at least 1 hour.

9Remove from oven. Cool completely.

10Place milk, pie filling and coffee granules or espresso powder in a large mixing bowl.

11Beat on low speed with an electric mixer for 1 minute.

12Let stand for 5 minutes.

13Transfer to cooled meringue crust, gently spreading to fill the crust.

14Chill 1/2 to 1 hour.

15When ready to serve, top with whipped dessert topping and fresh raspberries, if desired.

16Sprinkle almonds over top.

17Makes 10 servings.

Lakeview Farms, a NABGA member farm in Chesterfield, MO. Visit www.lakeview-farms.com.