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Chocolate Cream Pie recipe

A rich chocolate pie that has 43% lesscalories than a traditional recipe, because it is flavored withsweetener, unsweetened cocoa and lower fat milk. Indulge withoutthe guilt!

Recipe: Chocolate Cream Pie

Pastry for single-crust 9-inch pie
1 1/2 cups Equal® Spoonful*
1/2 cup cornstarch
1/3 cup European or Dutch-process cocoa
1/4 teaspoon salt
3 cups 2% milk
2 large eggs
1 teaspoon vanilla extract
Light whipped topping (optional)
Chocolate curls (optional)

  • Roll pastry on floured surface into circle1-inch larger than inverted 9-inch pie plate. Ease pastry intoplate; trim and flute edge. Pierce bottom and side of pastrywith fork. Bake in preheated 375°F (190°C) oven 10 to12 minutes or until crust is golden. Cool on wire rack.
  • Combine Equal®, cornstarch, cocoaand salt in medium saucepan. Stir in milk. Heat to boiling overmedium-high heat, whisking constantly. Boil and stir until thickened,about 1 minute.
  • Beat eggs in small bowl; whisk about 1cup chocolate mixture into eggs. Whisk egg mixture into chocolatemixture in saucepan. Cook over very low heat, whisking constantly,30 to 60 seconds. Remove from heat. Stir in vanilla.
  • Spread hot filling in baked crust. Refrigerateuntil chilled and set, about 6 hours. Garnish top of pie withdollops of whipped topping and chocolate curls, if desired. Cutpie into wedges.

    Makes 8 servings.

    * May substitute 27 packets Equal sweetener

    Nutrition Information Per Serving: calories235, protein 7 g, carbohydrate 27 g, fat 10 g, cholesterol 66mg, sodium 463 mg.

    Food Exchanges: 1 milk, 1 starch, 2 fat.

    Recipe provided courtesy of Merisant Corporation® and the NutraSweet Company, makers of Equal®

    Clickfor more information on the artificial sweetner Aspartame.

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  • Comments

    1 Comment


    This no-bake pie is a family favorite, and it s so easy to make. You can also top it with meringue and pop it in the oven, or simply serve it chilled with whipped cream and chocolate curls.

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