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Easy Low Carb Chocolate Meringue Pie

Easy Low Carb Chocolate Meringue Pie

  • September 14, 2014
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This delicious low carb chocolate meringue pie has the flavor of Grandma's chocolate pie without all the fuss...

If you're watching your carbs, and you want a really easy and super delicious homemade chocolate pie, this is for you.

Perfect for guests also because sugar restricted folks can now indulge in dessert. The extra boost of 9 g protein per serving is a bonus, too.

The Dixie Carb Counters™ Mixes are designed to be versatile - and this recipe and several other pie flavor adaptations of its type demonstrate the multi-purpose uses of the Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker.


1/2 cup Carb Counters™ Bakesquick™ - 1LB
1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Chocolate)
3 Large or Extra Large Eggs (separated)
Low carb sugar substitute of your choice equaling 1 Tablespoon sugar
1 Stick (1/2 cup) Unsalted butter (melted)



Preheat oven to 350°. Move rack to center of oven position.
Combine the Bakesquick Mix, one quarter cup packed Whip It Up™ Instant Dessert Maker and melted butter in small bowl and stir with fork until well mixed. Spoon into bottom of 9" pie pan and with a piece of plastic wrap press out to cover bottom and sides of pan to make the pie crust. Bake for 6 minutes. Remove from oven and sit aside.

Chocolate Filling:

In same bowl you used for the crust, place the remaining 3/4 cup Whip It Up™ Instant Dessert Maker. Slowly whisk in 1-1/2 cups VERY HOT water and then add the egg yokes. Whisk this until well blended. Spoon on top of the partially-baked pie crust you set aside in the previous step.


In medium-sized bowl, whip the egg whites on high for 3-4 minutes, or until soft peaks form. Add the sugar substitute and continue beating for 30 seconds.
Cook's Tip: To keep your meringue from shrinking during baking, be sure to spread the meringue so that it touches the pie crust all the way around.
Top the chocolate filing in the pie shell with meringue, set pie on cookie sheet, and bake for 16 minutes.
Cool for 15 minutes and chill for 2 hours. Serve chilled. Makes 7 servings, 3 net carbs each.


For chocolate fudge pie, melt 2 ounces chocolate and add to filling along with sugar substitute equal to 2 Tablespoons sugar.
For chocolate cream pie, top with low carb sweetened whipped cream in place of meringue.

Low Fat Version: Use Carb Counters™ Press 'n bake pie crust in place of the recipe version. Egg whites may be substituted for the egg yokes.

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