Chocolate Cream Pie
Serves 8
A rich chocolate pie that has less fat and calories thanks to Equal® sweetener and reduced fat milk. So, indulge without the guilt!
Ingredients
- Pastry for single-crust 9-inch pie
- 36 packets Equal sweetener*
- 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 extract
- Lite whipped topping, optional
- Chocolate curls, optional
- Substitute 1-1/2 cups Equal Spoonful for the packets.
Preparation
- Preheat oven to 375°F.
- 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 10 to 12 minutes or until crust is golden. Cool on wire rack.
- Combine Equal, cornstarch, cocoa and salt in a medium saucepan. Stir in milk. Heat to boiling on medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened.
- Beat eggs in a small bowl. Whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook on very low heat, whisking constantly, 30 to 60 seconds. Remove from heat. Stir in vanilla. Spread hot filling in baked crust.
- Refrigerate 4 to 6 hours or until well chilled. to serve, garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.
Nutrition Information (per serving)
- Calories: 223
- Protein: 6 g
- Carbohydrates: 29 g
- Fat: 10 g
- Cholesterol: 57 mg
- Sodium: 263 mg
Exchanges
- Starch - 1-1/4
- Fat - 1-1/4
- Reduced Fat Milk - 1/2
