Diabetic Chocolate Cream Pie Recipe

Name: Diabetic Chocolate Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. skim milk; 2 oz. baking chocolate; 2 Tbsp. flour; 3 Tbsp. cornstarch; 1/4 c. Equal; 1 c. low calorie whipped topping; 4 egg yolks, beaten; 1 Tbsp. butter; 1 1/2 tsp. vanilla; 10-inch pie shell, baked; 1/2 tsp. salt

Servings: persons

2 1/2 c. skim milk
2 oz. baking chocolate
2 Tbsp. flour
3 Tbsp. cornstarch
1/4 c. Equal
1 c. low calorie whipped topping
4 egg yolks, beaten
1 Tbsp. butter
1 1/2 tsp. vanilla
10-inch pie shell, baked
1/2 tsp. salt

1
Combine 2 cups milk with baking chocolate in top of double boiler.
2
Cook and stir over simmering water until chocolate has melted and mixture is smooth.
3
Sift together flour, cornstarch, Equal and salt.
4
Mix flour mixture with remaining 1/2 cup milk. Add to chocolate mixture, stirring constantly, until thickened. Cook 10 minutes.
5
Remove from heat.
6
Gradually add some chocolate mixture to beaten egg yolks.
7
Then stir into pan and return to heat.
8
Cook 2 minutes.
9
Add butter and vanilla.
10
Pour into baked shell and cool and set.
11
Top with topping.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 c. skim milk, 2 oz. baking chocolate, 2 Tbsp. flour, 3 Tbsp. cornstarch, and more.

Yes, Diabetic Chocolate Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diabetic Chocolate Cream Pie

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