Chocolate Cream Pie
A rich, diabetic-friendly chocolate pie that has 43% less calories than a traditional recipe. Indulge without the guilt.
Pastry for single-crust 9-inch pie
1 1/2 cups Equal® Spoonful*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 large eggs
1 teaspoon vanilla extract
Light whipped topping (optional)
Chocolate curls (optional)
- 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 375°F (190°C) oven 10 to 12 minutes or until crust is golden. Cool on wire rack.
- 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.
- Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.
Makes 8 servings.
*May substitute 27 packets Equal sweetener
Nutritional Information Per Serving (1/8 of recipe): calories 235, protein 7 g, carbohydrate 27 g, fat 10 g, cholesterol 66 mg, sodium 463 mg.
Food Exchanges: 1 milk, 1 starch, 2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.