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NB: Chocolate Cream Pie

Source of Recipe

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Chocolate Cream Pie

Diabeticgourmet.com – e-mail
Exchanges
Serves: 8

A rich chocolate pie that has 43% less calories than a traditional recipe. Indulge without the guilt!


Ingredients:
- Pastry for single-crust 9-inch pie
- 1-1/2 cups Equal Spoonful or Granulated*
- 1/2 cup cornstarch
- 1/3 cup European or Dutch-process cocoa
- 1/4 teaspoon salt
- 3 cups 2% milk
- 2 eggs
- 1 teaspoon vanilla
- Light whipped topping (optional)
- Chocolate curls (optional)

* May substitute 36 packets Equal sweetener

Directions:
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork.

Bake in preheated 375F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.

Combine Equal, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.

Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat. Stir in vanilla.

Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.

Per Serving: Calories: 235 ; Protein: 7 g ; Fat: 8 g ; Sodium: 463 mg; Cholesterol: 66 mg ; Carbohydrates: 27 g ++++ Exchanges: 1 milk, 1 starch, 2 fat