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Chocolate Cream Pie

Serves 8

Preparation time: 30 minutes
Chill time: 2 hours

2/3 cup SPLENDA® Low Calorie Sweetener Granular
1/3 cup Dutch-process cocoa
1/4 cup cornflour
1/8 teaspoon salt
2 1/2 cups reduced fat milk
2 large eggs, beaten
1 tablespoon vanilla extract
1 1/2 tablespoons canola margarine

Base

125g water crackers, crushed crushed
60g canola margarine
1/4 cup SPLENDA® Low Calorie Sweetener Granular
reduced-fat (18%) whipped cream

Whisk together milk, eggs, and vanilla in a medium saucepan. Gradually add SPLENDA® Granular to mixture, whisking until blended. Add margarine.
Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
Spread whipped topping over pie; garnish with chocolate shavings, if desired

Base

Combine crushed water crackers, SPLENDA® Granular and melted margarine in bowl. Press into greased 22 cm (9") springform pan lined with baking paper and sprayed with canola spray.

Optional Garnish: chocolate shavings

Combine SPLENDA® Granular, cocoa, cornflour, and salt in a small mixing bowl. Set aside.

Serving Size: 1 slice (1/8th pie)

This recipe, when compared with a traditional recipe, has a 33% reduction in kilojoules, a 46% reduction in carbohydrates and a 83% reduction in sugars.