Diabetic Chocolate Cream Pie

• 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.

milk, baking chocolate, flour, cornstarch, equal, egg yolks, butter, vanilla, pie shell, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075316 (may not work)