Chocolate Sour Cream Pie

FILLING
2 tb Unsweetened dutch cocoa 3 tb Skim milk
— powder 1/3 c Egg substitute, real
1 1/2 ts Cornstarch 1/4 c Fructose
3/4 ts Cinnamon 1 c Sour cream, no-fat
lg Pinch allspice 1/4 ts Vanilla
pn Nutmeg

MERINGUE
2 lg Egg whites 1/4 c Confectioner’s sugar
1/4 ts Cream of tartar

Recipe by: Skinny Chocolate – ISBN 0-940625-80-6 Adjust oven rack to
center of oven and preheat oven to 350 F.

CRUST: Melt margarine and add graham cracker crumbs, mixing well. Pat
onto bottom of 9-inch pie plate. Bake 5 mins. Remove pan, and lower
heat to 300 F.

FILLING: Combine cocoa, cornstarch, cinnamon, allspice, and nutmeg
with skim milk, stirring with wire whisk until smooth. Place egg
substitute and fructose in top of double boiler and mix well with
wire whisk. Add cocoa mixture and mix again until well combined. Stir
in sour cream and vanilla.

Cook over simmering water, stirring constantly, until thickened.
Spoon into prepared pie shell. Return pie to oven at 300 F and bake
15 mins.

Remove from oven and cool to just warm. Continue to heat oven to 300
F.

MERINGUE: Beat egg whites until they hold soft peaks. Add cream of
tartar and beat until they hold stiff peaks. With beaters running, add
confectioners’ sugar by spoonfuls. As soon as sugar is incorporated,
turn beaters off.

Use a spatula to swirl meringue attractively over top of pie. Return
to oven and bake for 15 mins or until delicately browned on top.
Remove from oven. Serve immediately or chill. At serving time, cut
pie into quarters. Cut quarters into 2 pieces.