Crust
1 Ideal Protein Plain Crepe mix
1 tsp Pumpkin Pie seasoning
2 oz.’s water
Pudding Filling
1 Ideal Protein Vanilla pudding
1 egg
2 tsps. olive oil
1 tsp vanilla extract
1 tsp Pumpkin Pie spice
½ tsp Nutmeg
½ tsp cinnamon
2 tblsp. Splenda or Stevia
Meringue
1 egg white
3 tblsp. Splenda or Stevia
1/8 tsp cream of tarter
1 tsp vanilla extract
Heat oven to 425
degrees. In your shaker mix Crust
ingredients. With Olive oil spray, coat
8-9” diameter skillet and pour mixture in. Cook o on medium heat until the
crepe has reached a soft pliable texture.
You do not want the crepe to be crispy. In 4-5 inch glass pie pan (These
can be picked up at most dollar stores) place the crepe in and shape it like a
pie crust. Next mix Pudding ingredients
in your shaker and pour into crust. Bake
at 425 degrees for 9 minutes. While your
filling is baking, place meringue ingredients in a bowl and mix until it forms
peaks. By varying the amount of
sweetener you control how hard or soft the final meringue will be. Remove filling and crust from oven and spread
meringue on while hot. Reduce oven temperature to 325 degrees
and bake for 9 minutes. Meringue should
be stiff and have golden brown coloring on peaks. Let cool and chill before serving.
*For an extra added treat, drizzle Walden Farms Caramel Syrup on Meringue
