8 servings: 165 mg. sodium per serving

3 Tablespoons cornstarch
1/2 cup sugar
1 cup boiling water
1/4 teaspoon salt
2 egg whites
2 Tablespoons sugar
1 teaspoon vanilla
graham cracker pie crust

1/2 cup whipping cream
1 small (about 1-1/2 oz) milk chocolate bar, grated

Prep. Instructions

1. Make pie crust (see below)
2. Measure the 2 Tablespoons sugar into a bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Mix cornstarch and sugar in the top of a double boiler. Place over pan of boiling water. Add the1cup boiling water to cornstarch mixture; stir until thick and clear, about 2 to 3 minutes. Remove from heat.

2. Put egg whites and salt into a large bowl.  Beat until stiff at high speed of electric mixer (about 1-1/2 minutes). Gradually add the 2 Tablespoons sugar while still beating. Turn off beaters. Add vanilla; beat until combined.

3. Pour hot cornstarch mixture into egg white mixture all at once. At high speed, beat about 1 to 1-1/2 minutes to combine. Cool slightly. Fill pie shell, leaving some crust showing at the top. Refrigerate.

4. Just before serving, beat whipping cream. Gently cover top of pie with whipped cream, using a spatula. Sprinkle with grated chocolate to taste. Serve.

Pie Crust

1-1/2 cups graham cracker crumbs (9 graham cracker sheets crushed)
1/4 cup sifted confectioners' sugar
6 Tablespoons melted unsalted butter
(1 teaspoon cinnamon)

1. Preheat oven to 300 degrees F.
.
2. Stir sugar, melted butter and cinnamon into crumbs until well blended. Press crumbs evenly into a 9 inch pie pan, covering the sides as well as the bottom of the pan.

3. Bake for 15 minutes. Allow to cool.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds