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Name: Chocolate Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 Egg yolks; 1 c Low-cal whipped topping; 2 1/2 c Skim milk; 2 oz Baking chocolate; 3 tb Cornstarch; 1/4 c Granulated sugar replacement; 1/2 ts Salt; 1 tb Butter; 1 1/2 ts Vanilla extract; 1 0" Basic Pie Shell; baked; 2 tb Flour

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INGREDIENTS

4 Egg yolks
1 c Low-cal whipped topping
2 1/2 c Skim milk
2 oz Baking chocolate
3 tb Cornstarch
1/4 c Granulated sugar replacement
1/2 ts Salt
1 tb Butter
1 1/2 ts Vanilla extract
1 0" Basic Pie Shell; baked
2 tb Flour

Servings

INSTRUCTIONS

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 Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Cream Pie

4 Egg yolks
1 c Low-cal whipped topping
2 1/2 c Skim milk
2 oz Baking chocolate
3 tb Cornstarch
1/4 c Granulated sugar replacement
1/2 ts Salt
1 tb Butter
1 1/2 ts Vanilla extract
1 0" Basic Pie Shell; baked
2 tb Flour

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 <CatRescuer@AOL.COM>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (1917g)
Recipe Makes: 1 servings

Calories: 2781
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2781

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