Serves: 8
Total Calories: 178

Reduced-Fat Pie Pastry
1/3 cup cornstarch
1/4 to 1/3 cup European or Dutch processed baking cocoa
10 3/4 teaspoons Equal measure or 36 packets EQUAL sweetener or 1 1/2 cups EQUAL Spoonful
1/8 teaspoon salt
3 cups fat-free milk
2 eggs
2 egg whites
1 teaspoon vanilla extract
8 tablespoons thawed frozen light whipped topping
Chocolate leaves (optional)

1. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425°F oven until crust is browned, 10 to 15 minutes. Cool on wire rack.

2. Combine cornstarch, cocoa, Equal, and salt in medium saucepan stir in milk. Heat to boiling over medium-high, heat whisking constantly. Boil until thickened, about 1 minute.

3. Beat eggs and egg whites in small bowl whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat stir in vanilla.

4. Spread hot filling in baked crust refrigerate until chilled and set, about 6 hours. Cut into wedges and place on serving plates garnish each serving with dollop of whipped topping and chocolate leaves, if desired.

EXCHANGES
2 1/2 Carbohydrate
1 Fat

PYRAMID SERVINGS
1 1/2 Starch
1/2 Milk
1/2 Sweet

NUTRITION FACTS
Calories 239
Calories from Fat 74
Fat 8 g
Saturated Fat 2 g
Cholesterol 55 mg
Sodium 253 mg
Carbohydrate 33 g
Dietary Fiber 1 g
Sugars 11 g
Protein 8 g

Nutritional Facts:

Serves: 8
Total Calories: 178
Calories from Fat: 44

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