Chocolate Cream Pie
Pastry for single-crust 9-inch pie
1/3 cup cornstarch
1/4 to 1/3 cup European or Dutch-process cocoa
10-3/4 teaspoons Equal for Recipes
or 36 packets Equal? sweetener
1/8 teaspoon salt
3 cups skim milk
2 egg whites
1 teaspoon vanilla
8 tablespoons thawed frozen light whipped topping
Equal sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425oF oven until crust is browned, 10 to 15 minutes. Cool on wire rack.
Combine cornstarch, cocoa, Equal? and salt in medium saucepan; stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, about 1 minute.
Beat eggs and egg whites 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. Cut into wedges and place on serving plates; garnish each serving with dollop of whipped topping, if desired.
Yield: Makes 8 servings.
Each serving provides: amount per serving
Protein 7 g
Total Carbohydrates 25 g
Total Fat 7 g
Cholesterol 60 mg
Sodium 174 mg
Food Exchanges: 1/2 milk, 1 bread, 1-1/2 fat
50% calorie reduction from traditional recipe