Easy Low Carb S’mores Pie is Gluten Free with less calories!

Easy Low Carb S’mores Pie is Gluten Free with less calories!

This almost “no bake” pie is naturally delicious, and sugar alcohol free… can be served warm, oozing with chocolatey gooeyness, right out of the oven . Or just chill & reheat to also get the hot “S’mores effect,” if desired. Otherwise simply serve chilled or at room temperature. Its a great conversation pie that really saves not just carbs and time but also calories. Why not try a different pie this year for special occasion holidays or just any day, especially when you feel like something chocolate. This pie keeps very good frozen, so its easy to make ahead and have handy.

It’s a great addition to the assortment of low carb pie choices. Weighing in at just 4 net carbs and 208 calories, it’s great nutrition at the same calories as a basic nutritional bar, yet tastes so rich and wonderful, you’d think it had over 400 calories in it!

We are proud to produce the products here at Dixie that enable this type of pie to be so easily made for those of us that are serious about their healthy weight loss and love the taste of chocolate. Its fast and decadent tasting. Enjoy!

-Brenda

Ingredients:

1 – Carb Counters™ Graham Cracker style pie crust, prepared.

Filling:
4 ounces Carb Counters™ Chunkies™ chocolate chunks
¼ cup Carb Counters™ Whip it up™ VANILLA Flavor
½ cup water
1/3 cup Sugar Not™ Spoonful™

Toasted Marshmallow Crème Meringue Topping:

3 large raw egg whites
1 tablespoon Whip it Up™
¼ cup Sugar Not™ Spoonful™

Directions

Preheat oven to 375°.

For filling, melt chocolate chunks in microwave or on stove. Whisk together Whip It Up™ with water until blended and whisk into melted chocolate until smooth and well blended. Stir in Spoonful™ and spoon into prepared pie crust. Place filled pie in oven, while oven is preheating and you are whipping the meringue topping.
For Toasted Marshmallow Meringue Topping (as shown):

Place raw egg whites in large mixing bowl. Beat until shiny peaks form (2-3 minutes).

With beaters on low, sprinkle Whip it Up™ over top and beat in on low less than ½ minute - JUST UNTIL MIXED IN. Add Sugar Not™ sweetener and continue beating on low less than another half minute- JUST UNTIL MIXED IN – do not overbeat.

Baker’s Tips: Never place a pie on a cookie sheet when baking. Place it directly on the center position oven rack. A hot pie filling, when baking the meringue helps it to bake more evenly, while creating that nice golden shell we love to see on a meringue topping. Spreading the meringue completely to the crust edges prevents shrinkage of the topping.
Carefully, using hot pads, remove pie from oven, and spoon meringue completely over hot pie filling, all the way to the crust edges. If desired, form meringue “peaks” by twisting the spoon and lifting around the meringue top.. Using hot pads (pie is still hot) , return pie to oven and bake for 10 minutes, or until peaked tops are richly browned and marshmallow meringue surface is a light golden.
For warm, ooey,- gooey “S’mores” pie, cool for 10 minutes before cutting and serving. Or cool and chill pie in fridge and reheat pie if desired. Serve chilled or at room temperature, also. Pie may be frozen in tightly sealed container up to 3 months.

Makes 8 rich, standard pie servings, less than 4 carbs per serving, 208 calories.
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