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Raspberry Chocolate Pie

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
1

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

2

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

3

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

4

Beat 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.

5

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

6

Bake in a 300 degree oven for 45 minutes.

7

Turn oven off.

8

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

9

Remove from oven. Cool completely.

10

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

11

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

12

Let stand for 5 minutes.

13

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

14

Chill 1/2 to 1 hour.

15

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

16

Sprinkle almonds over top.

17

Makes 10 servings.