Title: Light Chocolate Pie
Categories: Pie
Yield: 8 Servings

2	tb	Vegetable shortening
1	c	Graham cracker crumbs
2	tb	Sugar PLUS
2/3	c	Sugar
3	c	Milk (1%)
1		Egg
5	tb	Cornstarch
6	tb	Cocoa
		Salt
1/2	ts	Vanilla
2	c	Non-dairy topping

Heat oven to 375 degrees. Melt shortening. Combine the graham cracker crumbs and 2 tbsp sugar. Stir in melted shortening. Spray a 9 inch pie pan with non-stick cooking spray. Presh the crumb mixture into bottom and up the sides of pan. Bake until edges start to brown, 5-8 minutes. Cool. Beat milk and egg together. In a saucepan, combine the remaining 2/3 cup sugar, cornstarch, cocoa and a pinch of salt. Gradually stir in the milk mixture. Cook over medium low heat, stirring frequently, until mixture thickens and comes to a boil, 10-12 minutes. Boil, stirring, 1 minute. Remove from heat. Stir in vanilla. Pour into cooled pie crust. Chill til set, several hours or overnight. Spread whipped topping on pie and chill til ready to serve.

First June 28/93

Cal per slice 287 prot per slice 6 g fat per slice 11 g sodium per slice 165 mg carb per slice 46 g chol per slice 30 mg

Typed at you by Helen Peagram

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