Chocolate Cream Pie
|Sugar/1/2 cup sugar plus 3 packets sweet 'n low||3⁄4 Cup (12 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Liquid butter buds||2 Tablespoon|
|Lite salt||1⁄2 Teaspoon|
|Skim milk||2 Cup (32 tbs)|
|Egg beaters||2 , beaten|
|Vanilla extract||1⁄2 Teaspoon|
|9 inch baked pie crust||1|
|Dream whip mix||1 1⁄4 Ounce (1 Envelope)|
|Skim milk||1⁄2 Cup (8 tbs)|
In the top of a double boiler, combine sugar, cornstarch, cocoa, liquid Butter Buds, and lite salt.
Gradually stir in skim milk.
Cook over boiling water, stirring, until mixture is thickened (about 10 minutes).
Gradually stir half the hot mixture with the Egg Beaters; return to the double boiler.
Cook over boiling water, stirring occasionally, 5 minutes.
Remove from heat.
Stir in vanilla.
Pour chocolate filling into baked pie shell .
Refrigerate 3 hours, or until well chilled.
Top with one package Dream Whip prepared with skim milk and vanilla.