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PiePastry - Black Bottom Pie

Source of Recipe

from cooks com


List of Ingredients

for the crust:
1 1/4 c. graham cracker crumbs
1/2 c. softened I Can't Believe It's Not Butter Light

for the filling:
1 envelope unflavored gelatin
3/4 c. part skim Ricotta cheese
1/4 c. or 6 packets + 1/4 c. or 6 packets sugar substitute
1 packet powdered low calorie whipped topping mix
1 c. + 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa


Recipe

for the crust:
Preheat oven to 350.
Mix the crumbs with the butter light until mixture resembles coarse crumbs.
Press firmly in bottom and sides of an 8/9" pie pan.
Bake for 8 - 10 minutes. Let cool.

for the filling:
In small saucepan, sprinkle the gelatin over the 1/2 c. milk. Let stand one
minute.
Heat, stirring constantly until gelatin dissolves.
In a blender/food processor, blend the ricotta until smooth.
Add the gelatin mixture, the 1 c. milk and vanilla.
Continue to blend until completely smooth.
Remove half the mixture and set aside.
To the mixture still in the blender, add 1/4 c. or 6 packets sugar
substitute and the cocoa.
Blend thoroughly and pour into the crust.
Chill for 30 minutes or until partially set.
Also, at the same time, chill the set aside mixture for 30 minutes.
Prepare the whipped topping mix according to package directions,
gradually adding the other 1/4 c. or 6 packets sugar substitute.
Whisk the topping into the plain chilled mixture until blended smoothly.
Spoon over top of the chocolate layer and chill until set.
Garnish with dusting of cocoa.
Makes one 8 or 9" pie or 8 servings.