Chocolate Rum Pie (Diabetic) Recipe

Name: Chocolate Rum Pie (Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) unbaked pie shells; 1 (2 teaspoon) envelope unflavored gelatin; 1 cup skim milk; 2 egg yolks; 2 tablespoons sugar substitute; 1 dash salt; ¼ cup cocoa; 2 teaspoons rum flavoring; 2 egg whites; 1 tablespoon liquid sugar substitute; 2 cups reduced-calorie whipped topping (prepared)

Servings: persons

1 (9 inch) unbaked pie shells
1 (2 teaspoon) envelope unflavored gelatin
1 cup skim milk
2 egg yolks
2 tablespoons sugar substitute
1 dash salt
¼ cup cocoa
2 teaspoons rum flavoring
2 egg whites
1 tablespoon liquid sugar substitute
2 cups reduced-calorie whipped topping (prepared)

1
Prepare and bake pie shell.
2
Combine gelatin, milk, egg yolks, sugar replacement, salt and cocoa in heavy saucepan.
3
Cook and stir over low heat until completely blended and slightly thickened.
4
Remove from heat.
5
Stir in rum flavoring and chill until partially set.
6
Beat egg whites and liquid sugar replacement into stiff peaks and fold into cooled chocolate mixture.
7
Layer chocolate mixture and topping into baked cooled pie shell, ending with topping.
8
Chill til firm.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9 inch) unbaked pie shells, 1 (2 teaspoon) envelope unflavored gelatin, 1 cup skim milk, 2 egg yolks, and more.

Yes, Chocolate Rum Pie (Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Rum Pie (Diabetic)

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