Princess Mabel's Sweet and Gooey Sugar Free Chocolate Meringue Pie Recipe

Ingredients

1 (9 inch) prepared chocolate cookie crumb crust

1 (3 ounce) package unsweetened cocoa powder

1 tablespoon water

1 (3.4 ounce) package instant chocolate pudding mix

1/2 cup water

1 (3.3 ounce) package instant chocolate flaked chocolate covered walnut halves

1/4 cup butter

1 cup powdered sugar

1/2 cup dark corn syrup

3 tablespoons water

1 (8 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, stir together the chocolate cookie crumb mixture and water. Gradually stir in the gelatin and pudding mix. Fold in the rolled oats, then stir in the remaining pudding, water and 1/2 the chocolate chips. Pour into prepared pan, rotating the pan halfway through to coat the bottom of the pan.

Place half of the pudding into the refrigerator 8 hours, or overnight, before serving.

Spread 1 cup of the cream over the top of the pudding layer, then sprinkle the remaining cream over the top. In a small bowl, combine the remaining chocolate chips, corn syrup and 3 tablespoons water. Spread this over the pudding layer and on top of the whipped topping, covering completely.

Bake in the preheated oven for 20 minutes, or until the top springs back when lightly tapped. Cool completely before serving.

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Comments

Jenny writes:

⭐ ⭐ ⭐ ⭐ ⭐

What a healthy, delicious recipe! I used coconut oil but (with the exception of the garnish of cinnuted onions) used vanilla almond milk but used raw sugar instead of vanilla ice creme and used allspice since i didnt have either ingredient. This was so good that I took several of the suggestions and heartily embraced them. A few tips: - for the bowl - rinse the coconut milk versus just running it down the drain. - for the dressing - use terrien (fresh orange) juice in place of water. - for the spread - use plastic wrap instead of paper and refrigerate the bowl afterward to shave down the sugar. - for the horizontal stripes - use fresh basil flake. - for the vertical stripes - use fre

Kiri writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this many times...The first "as is" and then refined it by following the recipe exactly ( I may adjust the flour by giving it a 5th or 6th pass through the mill). Very good and fast recipe. Look for a sweeter cookie when I make this..(I use a combination (1/2) of sweet and tart). Adjust the baking time to 30 minutes and 40 minutes is perfect....I always make this recipe Dec.1st, since that's when the cookies are best prepared.