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
Instructions:
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.
