2 1/2 c Skim milk
2 oz Baking chocolate
2 tb Flour
3 tb Cornstarch
1/4 c Granulated sugar replacement
1/2 ts Salt
4 Egg yolks
1 tb Butter
1 1/2 ts Vanilla extract
1 0″ Basic Pie Shell; baked
1 c Low-cal whipped topping
Combine 2 c. of the milk with baking chocolate in top of double
boiler. Cook and stir over simmering water until chocolate has melted
and mixture is smooth. Sift together twice the flour, cornstarch,
sugar replacement and salt. Mix flour mixture with remaining 1/2 c.
milk. Add to chocolate mixture, stirring constantly, until thickened.
Cook 10 minutes longer. Remove from heat, gradually add some of the
chocolate mixture to the beaten egg yolks, then stir into the pan and
return to heat. Cook 2 minutes longer; remove from heat, add butter
and vanilla. Pour into baked pie shell. Chill in refrigerator until
cool and set. Decorate with whipped topping. Yield: 8 servings, 147
calories each plus 147 pie crust calories. Exchange, 1 serving: 3/4
bread, 2 fat, plus pie crust exchange.