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Chocolate cream Pie with Splenda Recipe

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This recipe for Chocolate cream Pie with Splenda, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Sunday, August 23, 2009


2/3 cup SPLENDAŽ No Calorie Sweetener, Granular
1/3 cup dutch process cocoa
1/4 cup cornstarch
1/8 teaspoon salt
2 1/2 cups 2% reduced fat, milk
1/2 cup egg substitute
1 tablespoon vanilla extract
1 1/2 tablespoons butter
1 (6-ounce) package reduced-fat prepared graham cracker crust
1 (8-ounce) container reduced- fat frozen whipped topping, thawed
Optional Garnish: chocolate shavings

COMBINE SPLENDAŽ Granular, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.
WHISK together milk, egg substitute, and vanilla in a medium saucepan. Gradually add SPLENDAŽ Granular mixture, whisking until blended. Add butter.
COOK over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
POUR filling into piecrust. Cover filling with waxed paper; chill 2 hours.
SPREAD whipped topping over pie; garnish with chocolate shavings, if desired.




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