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Light Chocolate Pie
Light Chocolate Pie
Ingredients| 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 |
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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.
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