Maple Nut Chocolate Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||2 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Low calorie maple syrup||1⁄3 Cup (5.33 tbs)|
|Semisweet mini chocolate chips||1⁄4 Cup (4 tbs)|
|Low calorie whipped topping||1 Cup (16 tbs)|
|Egg whites||2 , beaten stiffly|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Basic pie shell||1 , baked (9 Inch)|
Soften gelatin in water.
Combine milk, syrup, chocolate chips, salt and egg yolks in top of double boiler.
Cook and stir until mixture is thickened.
Add gelatin and stir to dissolve completely.
Allow to cool.
Fold whipped topping into mixture.
Fold egg whites into mixture.
Fold in nuts and pour mixture into baked pie shell.
Refrigerate until set.