Ingredients

The following ingredients have 10 Servings
  • 1/2 cup butter (melted)
  • 2 1/2 cups graham cracker crumbs
  • 1 1/2 cups mini marshmallows
  • 2 packages fat free instant chocolate pudding mix (4 serving size)
  • 3 cups 1% milk
  • 3 egg whites
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar

Instruction

  • Combine butter and graham cracker crumbs and press into the bottom and up the sides of a 9" pie plate. Set aside.
  • Lightly grease a medium microwave-safe bowl and add marshmallows. Microwave on high in 20 second intervals just until puffed and soft -- stir until completely melted and smooth.
  • In a medium bowl, whisk together pudding mix and milk until smooth. Add marshmallows and whisk vigorously until smooth.
  • Pour into prepared crust and refrigerate until set, at least 2 hours.
  • To make the marshmallow cream, place egg whites, sugar and cream of tartar in a glass bowl and whisk to combine. Add 1/2-1" of water to the bottom of a small pot (make sure that the glass bowl will rest on top and not touch the water) and bring to a simmer over medium-high heat.
  • Reduce heat to medium and place glass bowl over top, whisking constantly until egg whites are warmed (not hot) and sugar is dissolved.
  • Remove from heat and beat with an electric mixer on high until stiff peaks form -- this can take 5-8 minutes.
  • Spread marshmallow over the top and toast with a kitchen torch if desired. Chill for at least 2 hours before serving.