Chocolate Cream Pie
Chocolate Cream Pie
Serves: Serves 8
Prep Time: 30 minutes
Standing Time: 2 Hours
Ingredients
- 2/3 cup SPLENDA® Low Calorie Sweetener Granular
- 1/3 cup Dutch-process cocoa
- 1/4 cup cornflour
- 1/8 teaspoon salt
- 2 1/2 cups reduced fat milk
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons canola margarine
- For the Base:
- 125g water crackers, crushed
- 60g canola margarine
- 1/4 cup SPLENDA® Low Calorie Sweetener Granular
- reduced-fat (18%) whipped cream
Method
Whisk together milk, eggs, and vanilla in a medium saucepan. Gradually add SPLENDA® Granular to mixture, whisking until blended. Add margarine.
Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
Spread whipped topping over pie; garnish with chocolate shavings, if desired
Base
Combine crushed water crackers, SPLENDA® Granular and melted margarine in bowl. Press into greased 22 cm (9") springform pan lined with baking paper and sprayed with canola spray.
Optional Garnish: chocolate shavings
Combine SPLENDA® Granular, cocoa, cornflour, and salt in a small mixing bowl. Set aside.
Notes
This recipe, when compared with a traditional recipe, has a 33% reduction in kilojoules, a 46% reduction in carbohydrates and a 83% reduction in sugars.
Nutritional Information
Per serve
| Fat | 14 | g (sat fat 4g) |
| Carbohydrate | 24 | g |
| Energy | 1058 | kj |
| Protein | 8 | g |
| Fibre | 1 | g |
| Sugars | 5 | g |
| Sodium | 264 | mg |
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