Mud Pie Meringue Sundaes

Oxmoor House
Mud Pie Meringue SundaesRecipe
Oxmoor House
Coffee ice cream is nestled in a homemade chocolate meringue bowl, topped with cookie crumbs and toasted pecans, and drizzled with chocolate syrup to make the ultimate dessert experience.
6 servings (serving size: 1 sundae)


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3 large egg whites (at room temperature)
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/2 cup sugar
2 tablespoons sifted unsweetened cocoa
2 cups coffee light ice cream (such as Häagen-Dazs)
4 reduced-fat cream-filled chocolate sandwich cookies (such as reduced-fat Oreos), crushed
2 tablespoons chopped pecans, toasted
3 tablespoons fat-free chocolate sundae syrup


Prep: 17 Minutes
Cook: 1 Hour, 30 Minutes
Other: 12 Hours

1. Preheat oven to 225°.

2. Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape.

3. Place egg whites, vanilla, and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gently fold in cocoa.

4. Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.

5. Bake at 225° for 1 1/2 hours or until dry. Turn oven off, and cool meringues in closed oven at least 12 hours. Remove from oven; carefully remove meringues from paper.

6. Place meringues on individual dessert plates. Top each with 1/3 cup ice cream. Sprinkle each evenly with 1 1/2 tablespoons cookie crumbs and 1 teaspoon pecans; drizzle each sundae with 1 1/2 teaspoons chocolate syrup. Serve immediately.

Created date

October 2009

Nutritional Information

Calories 296
Caloriesfromfat 23 %
Fat 7.7 g
Satfat 3.2 g
Protein 6.4 g
Carbohydrate 51.8 g
Fiber 1.3 g
Cholesterol 43 mg
Iron 1 mg
Sodium 75 mg
Calcium 72 mg