Chocolate Cream Pie - MSNewsNow.com - Jackson, MS

Jackson Heart Clinic

Chocolate Cream Pie

  • 2/3 c. Splenda Granular
  • 1/3 c. Dutch Process Cocoa
  • 1/4 c. Cornstarch
  • 1/8 tsp. Salt
  • 2 1/2 c. 2% Reduced Fat, Milk
  • 1/2 c. Egg Substitute
  • 1 Tbsp. Vanilla Extract
  • 1 1/2 tsp. Butter
  • 1 (6 oz.) Package Reduced-Fat Prepared Graham Cracker Crust
  • 1 (8 oz.) Container Reduced-Fat Frozen Whipped Topping, thawed
  • Chocolate Shavings (Optional)

Directions:

Combine first 4 ingredients in a small mixing bowl.  Set aside.  Whisk together milk, egg substitute and vanilla in a medium sauce pan.  Gradually add Splenda mixture, whisking until blended.  Add butter.  Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly.  Remove from heat.  Pour filling into pie crust.  Cover filling with waxed paper; chill 2 hours.  Spread whipped topping over pie; garnish with chocolate shavings, if desired.

Yield:

8 Servings

Per Serving:

  • Calories 250
  • Fat 11g
  • Sat. Fat 6g
  • Cholesterol 10mg
  • Carbohydrates 32g
  • Protein 7g
  • Fiber 1g
  • Sodium 230mg
  • Sugar 17g

 

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