Raspberry Chocolate Pie

Ingredients 3 egg whites Nonstick spray coating 1/4 teaspoon cream of tartar 1/8 teaspoon salt 3/4 cup sugar 2 3/4 cups skim milk 2 (3.8-ounce) packages chocolate fat free instant pudding/pie filing 1/3 cup frozen fight whipped dessert topping, thawed Fresh raspberries  2 tablespoons toasted slivered almonds

Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Spray a 9-inch pie plate with nonstick coating; set aside.

 For meringue, add cream of tartar and salt to egg whites. Beat with electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, I tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved, about 7 minutes. Spoon into prepared pie plate and spread evenly, building up the sides to about I inch above the rim of the pie plate. 

 Bake in a 300' oven for 45 minutes. Turn oven off. Let shell stand in oven, with door closed, for at least I hour. Remove from oven. Cool completely.

  Place milk, pie filling and coffee granules or espresso powder in a large mixing bowl. Beat on low speed with an  electric mixer for I minute. Let stand for 5 minutes. Transfer to cooled meringue crust, gently spreading to fill the crust. Chill ½ to I hour. When ready to serve, top with whipped dessert topping and fresh raspberries, if desired. Sprinkle almonds over top

Makes 10 servings.