A baked meringue crust laced with chocolate sandwich cookies and almonds is filled with coffee-flavored whipped cream for an out-of-this-world pie.
What You Need
Original recipe yields 8 servings
3 egg white s
1/4 tsp. salt
2/3 cup sugar
8 OREO Fudge Covered Cookies, divided
1/2 cup PLANTERS Slivered Almonds, finely chopped
1 tsp. CALUMET Baking Powder
1 cup whipping cream
1 Tbsp. MAXWELL HOUSE Instant Coffee granules
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Let's Make It
Preheat oven to 350°F. Beat egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Coarsely chop 4 of the cookies; gently stir into egg white mixture along with the almonds and baking powder. Spread into greased 9-inch pie plate.
Bake 25 to 30 min. or until lightly browned. Cool completely.
Beat cream and instant coffee in large bowl with electric mixer on high speed until stiff peaks form; spread over pie. Cut 4 remaining cookies in half; arrange around edge of pie. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover pie in refrigerator.
Keeping it Safe
Wash hands, cooking utensils and countertops immediately in hot soapy water after contact with raw eggs.
Garnish with mint sprigs just before serving.
Trim 60 calories and 7 grams of fat per serving by substituting 1 thawed 8-oz. tub COOL WHIP Whipped Topping for the whipped cream.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.