Chocolate Cream Pie

• 23 cup Splenda granular
• 13 cup Dutch-processed cocoa powder
• 14 cup cornstarch
• 18 teaspoon salt
• 2 12 cups 2% low-fat milk
• 12 cup egg substitute
• 1 12 tablespoons butter
• 1 tablespoon vanilla extract
• 1 (6 ounce) reduced fat graham cracker crust
• 1 (8 ounce) container frozen light whipped dessert topping, thawed
• chocolate shavings (optional)

1. Combine SPLENDA Granulated Sweetener, cocoa, cornstarch, and salt in a small mixing bowl.
2. Set aside.
3. Whisk together milk and egg substitute in a medium saucepan.
4. Gradually add SPLENDA Granulated Sweetener to mixture, whisking until blended.
5. Add butter and vanilla.
6. Cook over medium heat whisking until mixture begins to boil; boil one minute, whisking constantly.
7. Remove from heat.
8. Pour filling into piecrust.
9. Cover filling with waxed paper; chill 2 hours.
10. Spread whipped topping over pie; garnish with chocolate shavings, if you chose.

splenda, dutch, cornstarch, salt, milk, egg substitute, butter, vanilla, graham cracker crust, chocolate shavings

Taken from www.food.com/recipe/chocolate-cream-pie-287205 (may not work)