With permission from Merisant/Equal Company,
Strictly Sugar Free Candy will be posting a new sugar free recipe monthly.
Equal sweetener is a registered trade mark of the Merisant Company.

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Chocolate Cream Pie

Ingredients:

* Pastry for single crust 9-inch pie
* 1/3 cup cornstarch
* 1/4 to 1/3 cup European or Dutch process cocoa
* 10 - 3/4 teaspoons Equal (tm) for Recipes
OR 36 packets Equal (tm) sweetener
OR 1 - 1/2 cup Equal (tm) Spoonful
* 1/8 teaspoons salt
* 3 cups skim milk
* 2 eggs
* 2 egg whites
* 1 teaspoon vanilla
* 8 tablespoons thawed frozen light whipped topping

Directions:

* .Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425 degree oven until crust is browned, 10 to 15 minutes. Cool on wire rack.

* Combine cornstarch, cocoa, Equal (tm) and salt in medium saucepan; stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, about 1 minute.

* Beat eggs and egg whites in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over low heat, whisking constantly, 30 to 60 seconds. Remove from heat; stir in vanilla.

* Spread hot filling in baked crust; refrigerate until chilled and set, about 6 hours. Cut into wedges and place on serving plates; garnish each serving with dollop of whipped topping, if desired.
.
Yield: Makes 8 servings..

Nutritional Information