4ouncesunsweetened baking chocolatebroken into squares
1/4cupwater
1 3/4cupsheavy cream
2/3cuppowdered sweetenerdivided
1teaspoonvanilla extract
Instructions
To make the crust:
Preheat the oven to 300 degrees. Grease a 9” pie pan.
Whip the egg whites, cream of tartar and salt with a hand mixer until frothy. Whip in the powdered sweetener and vanilla extract until stiff, glossy peaks form. Fold in the pecans.
Carefully spoon the whipped meringue into the pie pan. Be sure to push the meringue gently up the sides of the pan, creating a crust with the meringue.
Bake for 45 to 50 minutes or until the meringue is lightly browned and set. Turn the oven off and let the meringue cool inside the oven for at least 1-2 hours. Remove from oven and set aside to cool to room temperature.
To make the filling:
Melt the chocolate on low heat with the water, ¼ cup of the heavy cream, and 1/3 cup of sweetener. Stir frequently until the chocolate is fully melted and all ingredients are creamy and well blended. Remove from heat and set aside to cool.
When the chocolate mixture has cooled, about 45 minutes, whip 1½ cups of whipped cream, the remaining 1/3 cup of powdered sweetener, and extract to stiff peaks. Fold the chocolate mixture into the whipped cream.
Spoon the filling into the cooled crust, smoothing lightly with a spatula. Cover and refrigerate for 4 to 5 hours before serving. Serve cold. Refrigerate leftovers for up to four days.
Notes
Tip: The meringue crust may deflate slightly or crack as it cools. It will still be fine when filled.
Nutrition
Nutrition Facts
Chocolate Dream Pie With Meringue Crust
Amount per Serving
Calories
185
% Daily Value*
Fat
17.5
g
27
%
Carbohydrates
3.8
g
1
%
Fiber
1.6
g
7
%
Protein
3.2
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.