H3 Recipe: Grasshopper Pie

INGREDIENTS:

4 each Egg whites, (not egg white beaters)

Pinch Cream of tartar

2 Tablespoons Sugar

2 cups  Marshmallows, melted

2 Tablespoons Butter

2 cups Fat free cool whip

¼ cup Crème de menthe

2 Tablespoon Crème de Cacoa

Crust 

1 cup Chocolate graham crackers, crushed

1 teaspoon Canola oil

1 each Egg white (for crust)

¼ cup Mini chocolate chips for garnish

 

PREPARATION:

• Preheat oven to 350°F


• Spray pie pan with nonstick spray, very lightly.


• Make crust mixture and pat down in pan to form an even pie crust.


• Crust maybe a little sticky, but this prevents us from adding too much fat.


• Bake in oven for about 15-20 minutes, then set aside and cool.


• Separate egg whites from egg yolks and place in medium sized mixing bowl.  Let come to room temperature, this helps the egg whites whip really well.


• Once egg whites have come to room temperature add a pinch of cream of tartar and start to beat with hand mixer or standing mixer.


• Once eggs start to foam, gradually add sugar.


• Egg whites need to form stiff peaks and mixture will look really glossy.


• Then place butter and marshmallows in microwavable bowl, and melt.  Stir every 3 minutes for about 6-8 minutes.


• Then add both liqueurs to marshmallow butter mixture, set aside and let cool.


• Then fold fat free cool whip into egg whites along with the melted marshmallows and butter mixture. Mix until all ingredients are evenly distributed.


• Place mixture in cooled chocolate pie crust, and then garnish with mini- chocolate chips, and freeze for at least 4 hours.


• Enjoy!

Optional garnish: crushed reduced fat Oreos, or chocolate graham crackers.  Even a trifle may be made alternating either crumb or then the mousse mixture.

Number of Servings: 12

Serving Size: 1/12 piece of pie

Calories: 130

Fat grams: 3.5