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Recipe by: Teresa
Crust Ingredients:
- 2 egg whites
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla
- 1/2 cup Splenda
- 1/4 cup finely chopped pecans
Crust Instructions:
Combine egg whites with cream of tartar in a mixing bowl,
beat until foamy. Gradually add Splenda, beating until stiff
peaks form. Fold in chopped pecans and vanilla. Spoon into
a lightly greased 8" pie pan, building up 1/2" above
the edge of the pan. Bake slowly in a 300F oven for 40-45
min. Let cool to room temp.
Filling Ingredients:
- 2oz unsweetened bakers chocolate
- 3-4 Tbsp water
- 1 tsp vanilla
- 1 cup heavy whipping cream
- 1/2 cup Splenda
Filling Instructions:
Place chocolate and water in a double boiler stirring until
chocolate has melted. Cool until thickened, add vanilla. Whip
the cream, add Splenda. Fold chocolate into whipped cream,
pile into meringue shell and chill for 2 hours.
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