This great chocolate pie is made with Splenda sugar substitute and wheat flour for a healthier version.Ingredients:
8 oz semisweet chocolate, cut up
1/4 cup margarine
1 12 oz. can evaporated milk
3/4 cup Splenda Baker's Blend sugar substitute
1/4 cup whole wheat flour
2 eggs
1 tsp vanilla extract
1 frozen deep-dish unbaked pie crust
Method:
Preheat oven to 350 degrees. In a 2-quart saucepan on low heat, melt margarine and chocolate, stirring constantly. Slowly add evaporated milk, a little at a time. Remove from heat and set aside. In a large mixing bowl, add flour, sugar substitute, eggs and vanilla. Mix on medium speed for 2 minutes. Add chocolate mixture slowly until well mixed. Place strips of aluminum foil around crust edges. Pour pie mixture into shell. Carefully place in middle of oven, and bake 60-70 minutes or until a knife inserted in center comes out clean. Mmmmmm a little whipped cream and a fork and you're in heaven.
Hi Nee, I put up three recipes just to keep you busy and out of trouble...HA!...LUV JEANNIE
