Ingredients
| 1/3 cup | cocoa | | 1 tsp. | instant coffee | | 1/4 cup | granulated sugar replacement | | 2 tbsp. | cornstarch | | 1/4 tsp. | salt | | 2 | skim milk | | 1 | egg, beaten | | 8 oz. | cream cheese, softened | | 1 tsp. | vanilla extract |
Pie Shell
| 1/3 cup | vegetable shortening | | 1 cup | flour, sifted | | 1/4 tsp. | salt | | 2 tbsp. | ice water |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Combine cocoa, coffee, sugar replacement, cornstarch and salt in saucepan; stir in milk. Cook and stir over medium heat until thick and bubbly; reduce heat, and then cook and stir 4 minutes more. Remove from heat. Stir small amount of hot mixture into beaten egg and pour egg mixtuire into hot mixture, stirring to blend. Cook over low heat for 2 minutes and remove from heat. Add cream cheese and vanilla, beating until well blended and fluffy. Pour into 1-quart mould or dish. Cover with waxed paper and chill until firm. Remove paper and unmould.
Pie Shell:
Chill shortening. Cut shortening into flour and salt until mixture forms crumbs. Add ice water, 1 Tbsp. at a time, and flip mixture around in bowl until a ball forms. Wrap ball in plastic wrap andchill at least 1 hour. Roll to fit 9-inch pie pan. Fill with pie filling or prick with fork. Bake at 425°F for 10 to 12 minutes or until firm.
Similar Recipes
chocolate mousse, mousse