Chocolate cream pie - butter busters^
8 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| OR | ||
| ½ | cup | Sugar |
| AND | ||
| 3 | eaches | Pk Sweet 'n Low |
| ⅓ | cup | Cornstarch |
| 6 | eaches | Tb cocoa |
| 2 | eaches | Tb liquid Butter buds |
| ½ | teaspoon | Lite salt, optional |
| 2½ | cup | Skim milk |
| ½ | each | Egg Beaters, beaten |
| ½ | teaspoon | Vanilla extract |
| 1 | each | Baked pastry pie crust, separate recipe |
| 1 | each | Pk (1.3oz) prepared Dream Whip |
Directions
In top of double boiler, combine sugar, cornstarch, cocoa, Butter Buds and lite salt. Mix well. Gradually stir in milk. Cook over boiling water, stirring, until thickened (about 10 minutes).
Gradually stir half of the hot mixture into Egg Beaters and then back into double boiler. Cook over boiling water, stirring occasionally, 5 minutes. Pour into baked pie shell. Refrigerate 3 hours or until well chilled. Top with Dream whip and serve immediately. Per sugar serving: 229 cal., 2.6g fat (10%), 2mg chol., 1g fiber, 7g pro., 45g carb., 153mg sod. Per S&L serving: 206 cal., 39g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-03-95