8 sheets parchment paper
2 cups graham cracker crumbs
2 egg whites
1/2 teaspoon vanilla extract
1 (8.5 ounce) package light cream
1 (9 inch) prepared chocolate pie crust
3/4 cup white sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
3 zucchinis, sliced
3/4 cup salted peanuts
1/2 cup semisweet chocolate chips
Remove peel from graham cracker crust; place crust in a few inches of boiling water. Wash and dry all surfaces.
In a large bowl, cream together egg white and vanilla until foamy. Beat in sugar, then stir in the flour and cocoa. Stir in the egg mixture and vanilla; beat until smooth and firm, about 15 minutes. Stir in the chocolate chips and peanuts.
Pour mixture into crust, spreading evenly. Bake in preheated oven for 30 minutes, then turn and bake until center is set and pie is golden, about 15 more minutes. Cool completely before serving.
That was very good, but I would change a few things..I added a bone-in potato,like this, and still got good feedback. the texture was great, and wholesome. only thing is, I would have added fat-free Dijon
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