Wednesday, August 22, 2007

Upside Down Chocolate Cream Pie

This pie is a huge hit wherever I bring it, or share the recipe!

Upside Down Chocolate Cream Pie (almost Level 1)

4 egg whites at room temp
1/8 tsp cream of tartar
3/4 cup sugar substitute (I use Whey Low)
8 0z dark or semisweet sugar free chocolate
6 Tbsp strong decaf coffee
1 1/2 tsp vanilla
2 cups cream

Beat egg whites until foamy, add cream of tartar and a pinch of salt.
Beat until soft peaks form, add sugar substitute slowly - one tsp at a
time - beating well after each addition.

Turn into a well buttered 10" pie pan, building the sides up 1/2" over
the edge making a nestlike shell.

Bake at 300 for 50 to 55 minutes.

Melt chocolate with the coffee in the microwave, add vanilla and atir
until smooth.

Whip the cream until stiff and gently fold the whipped cream into the
melted chocolate.

Fold into the shell and chill for 2 hours.