Jeanine's Sugar-Free Bavarian Cream Pie

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ingredients:

your favorite 8-9" pie crust brushed with egg whites, baked and cooled

meringue ingredients:
2 egg whites
1/4 teaspoon cream of tartar
6
packets Splenda® or other low-caloric sweetener as sweet as 2 teaspoons sugar
1/2 teaspoon vanilla

pudding ingredients:
2 3/4 cups 1% milk
2 teaspoons vanilla
1 large package (6 serving size) vanilla sugar-free instant pudding
 
optional topping ingredients:
3 Tablespoons whipping cream
1/2 packet
Splenda® or other low-caloric sweetener as sweet as 1 teaspoons sugar
1/4 teaspoon vanilla

instructions:

meringue:
Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of Splenda® separately. Finally, beat in vanilla. Set meringue aside, and immediately prepare the pudding in a separate bowl.

pudding:
Stir vanilla into milk. Then beat in pudding mix. Gently and thoroughly fold the meringue into the pudding. Pour this pie filling into the pie shell, and refrigerate until congealed. Allow two hours.

topping (optional):
This dessert is plenty rich tasting as is; nevertheless, you may wish to make a little whipping cream. If so, for best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until it begins to hold its form. Then add Splenda® packet and vanilla, and beat until stiff. Top each slice with a small dollop for decoration.



© 1995 by Jeanine DuBois

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