Chocolate Cream Pie 

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Serves: 8 person(s)

Preparation Time: 30 mins
Cooking Time: 15 mins
Extra Time: 6 hrs (for refrigeration)

Yield: 8 x 1/8 pie slices

Creamy, sweet decadence - with a 43% calorie reduction from traditional recipes!

Suggestions:

Refrigerate pie between usage.

Ingredients:

1 pastry for single-crust 9-inch pie

1 1/2 cup Equal® Spoonful*

1/2 cup cornstarch

1/3 cup European or Dutch-process cocoa

1/4 tsp salt

3 cup lowfat 2% milk

2 eggs

1 tsp vanilla

Directions:

Preheat oven to 375°F.

PIE CRUST: 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 oven 10 to 12 minutes or until crust is golden. Cool on wire rack.

FILLING: 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.

PIE: Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours.

Variations:

Garnish top of pie with dollops of whipped topping and chocolate curls, if desired (serving suggestions are not included in nutritional analysis).

* NOTE: 1-1/2 cups Equal® Spoonful can be replaced by the following:

1) 36 packets Equal® sweetener, or
2) 1-1/2 cups granulated sugar (sugar is not included in nutritional analysis)

Author:

Merisant/Equal®
Equal®