Sugar Free S'Mores Campfire Pie
Emilie
ingredients
- Filling:
- 1/2 cup SPLENDA® Sugar Blend
- 1/3 cup fat-free half-and-half
- 1 teaspoon vanilla extract
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 (9 inch) graham cracker crust
- Meringue:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup SPLENDA® Sugar Blend
directions
- 1
Filling Directions: combine SPLENDA® Sugar Blend for Baking and half-and-half in a small saucepan. Cook over medium heat, stirring constantly, until SPLENDA® Sugar Blend for Baking dissolves. Stir in vanilla; add chocolate, stirring until chocolate melts. Pour mixture into crust. Set aside.
- 2
Meringue Directions: preheat oven to 225 degrees F.
- 3
Combine egg whites, cream of tartar, and vanilla extract in a large mixing bowl; beat at high speed with an electric mixer until foamy. Gradually add SPLENDA® Sugar Blend for Baking, 1 tablespoon at a time, beating until stiff peaks form and SPLENDA Sugar Blend for Baking dissolves. Spread meringue evenly over chocolate filling.
- 4
Bake 2 hours. Turn oven off and leave in oven, with door closed and oven light on for 8 hours or overnight.
Source: Emilie
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