Chocolate Cream Pie

by Linda Robinson

Servings: 8 servings

INGREDIENTS

2-1/2 cups skim milk
2 oz. baking chocolate
2 tbsp. flour
3 tbsp. cornstarch
1/4 cup granulated sugar replacement
1/2 tsp. salt
4 egg yolks
1 tbsp. butter
1-1/2 tsp. vanilla extract
1 baked pie shell
1 cup low-calorie whipped topping

INSTRUCTIONS

Combine 2 c. milk with baking chocolate in top of double boiler. Cook and stir over simmering water until chocolate has melted and mixture is smooth. Sift together twice the flour, cornstarch, sugar replacement and salt. Mix flour mixture with remaining 1/2 c. milk. Add to chocolate mixture, stirring constantly, until thickened. Cook 10 minutes longer. Remove from heat, gradually add some of the chocolate mixture to the beaten egg yolks, then stir into the pan and return to heat. Cook 2 minutes longer; remove from heat, add butter and vanilla. Pour into baked pie shell. Chill in refrigerator until cool and set. Decorate with whipped topping.

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Tagged: chocolatecreampie, desserts, pies add tags

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