334 fewer calories
38g less sugar
Prep Time: 20 minutes
Cook Time: 1 minute
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/4 cup low-fat milk
2 tablespoons dark corn syrup
2 tablespoons chocolate-flavored liqueur
1 teaspoon vanilla extract
2 tablespoons meringue powder *
6 tablespoons water
1 1/2 cups fat-free frozen whipped topping, thawed
1 9-inch pre-baked pie crust
1/2 (1-ounce) square semisweet chocolate, grated
Microwave both chocolates and the milk in a microwavable container on High, stirring halfway through cooking time, until melted and smooth, about 1 minute. Stir in the corn syrup, liqueur, and vanilla. Let cool completely.
With an electric mixer on high speed, beat the meringue powder and water in a medium bowl until glossy peaks form, 2 – 3 minutes. With a rubber spatula, gently fold the beaten meringue and whipped topping into the cooled chocolate mixture until no streaks of white remain. Spoon into the prepared crust; spread evenly. Sprinkle with the grated chocolate. Cover with plastic wrap and freeze until frozen, at least 3 hours.
Original recipe courtesy Paula Deen: Frozen Chocolate Mousse Pie
*Paula Deen Test Kitchen Note: Meringue powder can be found now at most higher end grocery stores or at craft stores in the cake decorating supplies section.
Nutritional Information: Per Serving: 214 Cal (48% from Fat, 5% from Protein, 48% from Carb); 2 g Protein; 11 g Tot Fat; 5 g Sat Fat; 4 g Mono Fat; 25 g Carb; 1 g Fiber; 19 g Sugar; 50 mg Calcium; 1 mg Iron; 111 mg Sodium; 4 mg Cholesterol
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