Combine 2 c. of the 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. Yield: 8 servings, 147 calories each plus 147 pie crust calories. Exchange, 1 serving: 3/4 bread, 2 fat, plus pie crust exchange. Recipe by: Linda Robinson
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|Serving Size: 1 Serving (1917g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1689 (61%)|
|Amt Per Serving||% DV|
|Total Fat 187.7g||250 %|
|Saturated Fat 78.9g||394 %|
|Monounsaturated Fat 76.5g|
|Polyunsanturated Fat 24.4g|
|Cholesterol 6768.2mg||2083 %|
|Sodium 1001.8mg||35 %|
|Potassium 3179.9mg||84 %|
|Total Carbohydrate 149.1g||44 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 138.4g|
|Protein 138.5g||198 %|
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Calories per serving: 2781
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