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Butterscotch Angel Pie

Submitted by Karen Porter


Meringue Shell
3 large egg whites , at room temperature
1 tsp vanilla
1/2 tsp cream of tartar
3/4 cup Splenda, sugar substitute

Heat oven to 275. Lightly grease and flour 9"pie plate. Beat the egg
whites. vanilla, and cream of tartar at low speed til frothy. Increase
speed to high, gradually adding the Splenda and beat til stiff peaks form
and mixture is glossy, about 2-3 minutes. Spread onto bottom and up
sides of pie plate with back of spoon.
Bake for 1 hour without opening the oven door. Turn off oven, and let
meringue shell stay in oven for 1 additional hour. Remove from oven and
cool to room temperature.

Pudding for Pie
After shell cools, make the pudding using the fat free, sugar free
butterscotch flavor of instant pudding. Make as directed on, using fat free
milk. Put into shell.

Use the fat free cool whip for topping the pie. Refrigerate til cool and set.

3 EGG WHITES =1 POINT
Pudding= 1 point
Fat free topping =0 points for 2 tbls.
Makes 8 generous servings of pie.