Disclosure: I received free samples of NEW SPLENDA® Naturals Sugar & Stevia Blend. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
Have I mentioned that I am not a baker? Creating this recipe reinforced that notion and seriously heightened my respect for my fellow dietitian food bloggers who are recipe creators and bakers. Its no easy feat and my hat’s off to those who do it on a regular basis. So be sure to also scroll to the bottom of this post and check out my fellow Recipe Reduxer’s efforts in creating Celebration-themed healthier recipes using NEW SPLENDA® Naturals Sugar & Stevia Blend .
What’s really great about the new SPLENDA® Naturals Sugar & Stevia Sweetener Blend is that not only is it made from only 2 non-GMO ingredients (sugar and stevia) and therefore has 50% fewer calories than sugar, but it also tastes great with no bitter aftertaste like many stevia products.
I had to go with something meringue because what says “celebrate” more than meringue? (Think: Baked Alaska) Last month we celebrated my mom’s birthday with her (albeit untraditional) favorite- lemon meringue pie which, unlike this pie, is baked. The SPLENDA® Naturals Sugar & Stevia Sweetener Blend holds up to heat and can be substituted for sugar in all of your baking needs.
A no-bake pie with meringue is admittedly also a little untraditional. I made the pie first, baked the meringue alone on a Silpat® baking sheet, and simply topped it with the meringue. You can also use parchment paper which gives you the ease of knowing exactly how large your pie plate is and meringue should be (by drawing on it). Either way works.
I refrained from calling this pie an updated, healthier “Fluffernutter Pie” for fear of rendering memories of elementary school bag lunches wrought with refined flour, high fructose corn syrup and partially hydrogenated fats. But rest-assured, it will satisfy the peanut butter and marshmallow (sort of) lover in anyone. 🙂
- 1 pkg chocolate graham crackers (about 9 sheets)
- 1/4 cup butter, melted
- 1 T. SPLENDA® Naturals Sugar & Stevia Blend
- 8 ounces plain, fat free Greek yogurt
- 1 cup natural, creamy peanut butter
- 3 T. SPLENDA® Naturals Sugar & Stevia Blend
- 2 T. pure vanilla extract
- 1/4 tsp. salt (may omit if using salted peanut butter)
- 4-5 T. milk (of choice) DIVIDED*
- 6 large egg whites
- 1/4 tsp. cream of tarter
- 1 tsp. pure vanilla extract
- 1/2 c. SPLENDA® Naturals Sugar & Stevia Blend
- Preheat oven to 325°
- On a Silpat® or parchment paper, invert a 9" pie plate and mark 4 - 6 indications just outside the edges of the pie plate (use erasable marker or place small pieces of tape). Set aside.
- Place half of the graham crackers in the bowl of a food processor and process to a fine crumb. Remove crumbs and place in medium bowl. Process the other half of the crackers, and add to bowl. Stir in 1 tablespoon SPLENDA® Naturals Sugar & Stevia Blend.
- Stir in melted butter until thoroughly combined.
- Press into a 9 inch pie plate, evenly covering bottom and sides.
- Bake for 10 minutes, remove from oven and allow to cool.
- In a large bowl, with an electric mixer beat the peanut butter, yogurt, 2 T vanilla extract, SPLENDA® Naturals Sugar & Stevia Blend (3 T) and salt (everything for the peanut butter pie filling except the milk) until well combined.
- Add milk -one tablespoon at a time- until you achieve a creamy consistency. The consistency will vary depending on the brand of peanut butter used. *Use more tablespoons of milk with a firmer, more solid peanut butter, less with a runnier, more liquid peanut butter. The pudding will thicken with refrigeration.
- Spoon peanut butter mixture into crust, cover and refrigerate at least two hours or overnight.
- In a large bowl, with an electric mixer, beat the egg whites until foamy.
- Add cream of tarter and vanilla extract, mix well.
- One tablespoon at a time, add SPLENDA® Naturals Sugar & Stevia Blend. Continue adding and mixing until whites form stiff peaks.
- Spoon meringue onto Silpat® or parchment paper placed on a baking sheet creating a 9" circle. Create peaks and valleys using a spatula knife, if desired. (Remove marker or tape pieces before baking.)
- Bake meringue for 10 minutes. DO NOT OVERBAKE. Meringue should have a light/soft -not crisp- consistency.
- Remove from oven and allow to cool 5 minutes.
- Slide meringue from Silpat® or parchment and place on top of pie.
- Serve within 1 hour or store in refrigerator, loosely covered.