Put 2 cups of evaporated milk into pan. Add coco, mix until smooth. Add splenda, mix until smooth. Add flour, mix till smooth. Beat in 3 egg yokes, with heat on medium low, stir constantly, until mixture begins to get hot. Add 1 stick of butter and a tsp of vanilla and heat until butter is melted, and mixture begins to get stiff. When it gets a little thick, remove it from heat and pour into a cooked pie crust (deep dish). Put into the refrigerator and let cool for 1 hour.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 191 (34%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 67.1mg||21 %|
|Sodium 162.3mg||6 %|
|Potassium 428.9mg||11 %|
|Total Carbohydrate 89.6g||26 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 89.4g|
|Protein 9.1g||13 %|
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Calories per serving: 561
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