MERINGUE NUT PIE for Diabetic and Non- Diabetics Alike

Crust......
Mix together all the following in a bowl:
1 cup chopped WALNUTS or PECANS 1 cup of coarsely broken Saltine type CRACKERS 2 teaspoons of BAKING POWDER Set this bowl to one side:

Crack and seperate (without breaking the yolks, which I suggest you discard):
4 large EGGS

Beat the 4 EGG WHITES with an electric mixer on low until frothy and then add: 1/4 teaspoons CREAM OF TARTAR.
Increase the speed to medium and beat until the eggs whites form soft peaks. Continue beating and gradually add: 1/2 cup SUGAR.
Increase the speed and beat until stiff peaks are formed. The egg white will be glossy and standing up in nice peaks.

Now you need to add: 1 teaspoon of VANILLA

Now carefully FOLD IN the cracker-nut mix. Spray pie pan spareingly with PAM (or some other baking pan spray).
Spread mixture gently into a the pie pan, so as to make a pie shape of the meringue. Bake on the middle rack of the oven for 40 minutes. Let pie cool completely. The shell may crack and fall some as it cools, but that is alright. Cover and refrigerate until ready to serve.

FILLING........
FAT FREE-SUGAR FREE INSTANT CHOCOLATE PUDDING mix with 2 cups of skim milk.
Place to one side until it is set and then pour into pie shell and smooth out.

TOPPING.......
Mix one packet of TOPPING MIX (such as Dream Whip) with 1/2 cup cold skim milk and beat until it forms a nice stiff whipped topping. Spoon over the top of the chocolate pudding.

Optional: sprinkle over top of the pie about two tablespoonful of finely chopped nuts.

If you are a diabetic: cut the pie into 8 slices.
One piece will make your count: approximately 1/2 meat exchange and 1 bread exchange