Cafe au Lait Chiffon Pie
Yummy! From Cooking Light, only 262 calories per slice
Has Kim tried this? No
1 1/2 c chocolate graham cracker crumbs
2 tbsp sugar
2 tbsp butter, melted
1 large pasteurized egg white
1 1/2 c water
1/2 c freshly ground dark roast coffee
3 c mini marshmallows
1/3 c 1% milk
2 large pasteurized egg whites
2 tbsp sugar
1 (8 oz) container frozen reduced-calorie whipped topping
3 tbsp grated semisweet chocolate
Preheat oven to 350 degrees
To prepare crust, combine cracker crumbs and 2 tbsp sugar, stirring well with a whisk. Add butter and 1 egg white; toss with a fork until moist. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool completely on wire rack.
To prepare filling, place brewed coffee in small saucepan and bring to a boil. Cook until reduced to 1/3 c (about 15 minutes). Add marshmallows and milk. Cook over medium heat until marshmallows melt, stirring constantly. Pour mixture into a large bowl; cover and let stand until mixture thickens, stirring occassionally (about 30 minutes).
Place 2 egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 2 tbsp sugar, beating at high speed until stiff peaks form. Gently fold half of egg white mixture into marshmallow; gently fold in remaining egg white mixture. Fold in 1 3/4 c whipped topping. Spoon filling into prepared crust. Cover with plastic wrap, chill until firm (about 5 hours to overnight).
Cut pie into 8 wedges. Top each serving with 1 tbsp whipped topping and sprinkle each serving with 1 tsp grated semisweet chocolate.