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Chocolate Cream Pie
2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated
1/3 cup (80 mL) Dutch-process cocoa
1/4 cup (60 mL) cornstarch
1/8 tsp (0.5 mL) salt
2 1/2 cups (625 mL) 2% reduced fat milk
1/2 cup (125 mL) egg substitute
1 1/2 tbsp (23 mL) butter
1 tbsp (15 mL) vanilla extract
1, 6 oz (170 g) reduced-fat prepared graham cracker crust
1, 8 oz (225 g) container reduced-fat frozen whipped topping, thawed
Optional Garnish: chocolate shavings
Combine SPLENDA® Granulated, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.
Whisk together milk and egg substitute in a medium saucepan. Gradually add SPLENDA® Granulated mixture, whisking until blended. Add butter and vanilla.
Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
Spread whipped topping over pie; garnish with chocolate shavings, if desired.
Amount per Serving:
Serving Size: 1 slice (1/8 of pie)
Total Calories: 260
Calories from Fat: 100
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 10 mg
Sodium: 210 mg
Total Carbohydrates: 32 g
Fibre: 1 g
Sugars: 15 g
Protein: 6 g