Filling: 1 can of Lucky Leaf Sugar Free Cherry Pie Filling
Meringue Crust

6 egg whites
1 1/2 teaspoon cream of tartar
5 tablespoons Splenda
1/2 teaspoon vanilla extract
Beat egg whites with cream of tartar until almost stiff, then add the rest and beat to stiff peaks.
Spray a 9" pie tin with nonstick spray and put 1/2 meringue mixture in it, spreading so you have it about even all over and up to the sides like regular pie dough.
Bake in a preheated 350 degrees for 10 minutes or until lightly gold and some can still be white.
While the crust is in the oven pour 1 can of Lucky Leaf Sugar Free Cherry Pie filling in a small sauce pan with 1 tsp of allspice or cinnamon and bring to a simmer. Add the hot filling to the crust as soon as you remove from the oven and spread evenly. Po
Return to oven and continue cooking until a golden brown crust is visible.
Makes 10 Slices @ 5.9 carbs per slice

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