Chocolate Cream Pie
sandy
Low fat, but do not tell anyone because they will never know!
ingredients
- Crust:
- chocolate wafers (or graham crackers)
- 2 tbsp cold light butter
- Filling:
- 1/4 cup each unsweetened Dutch process cocoa powder and cornstarch.
- 2 1/2 C fat-free half and half
- 3/4 C sugar
- 2 oz unsweetened chocolate, melted
- 2 tsp light butter
- 1 tsp vanilla extract
- Topping:
- 1 1/2 cups reduced-calorie whipped topping (or whipped cream)
- Chocolate curls for garnish
directions
- 1
1. Crust: Heat oven to 350 degrees. 9 inch pie pan coated with nonstick spray. Process chocolate wafers in food processor until finely ground.Add butter, pulse until coarse crumbs form. Press crumb mixture evenly and firmly over bottom and sides of prepared pan. Bake 8 minutes. Cool.
- 2
2. Filling: In bowl, whisk cocoa powder and cornstarch, whish in 1 1/2 cups of half and half. In saucepan heat remaining 1 cup half and half and the sugar over medium heat, stirring until sugar is dissolved.
- 3
Whish in cocoa mixture and melted chocolate. Cook, stirring until filling begins to bubble, continue to cook whisking until very thick, about 2 minutes longer. Take off heat, shisk in butter and vanilla.
- 4
3. Spread filling in crust. Place plastic wrap onto surface of filling, refigerate at least 4 hours. To serve, remove plastic wrap, spread whipped topping over filling.
Source: sandy
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