Chocolate Chess Pie
- Number of Servings: 8
Ingredients
For Crust:1 1/3 C flour1/2 tsp salt1/3 C canola oil3 tbsp skim milkFor Pie:1 C splenda5 tbsp unsweetened cocoa powder2 eggs1 - 5oz can fat free evaporated milk1/4 C butter, nearly melted1 tsp vanilla
For Crust:
Combine flour and salt in a bowl. Blend oil and milk in a bowl. Add to flour mixture. Stir with a fork until it forms into large clumps. Press into a ball. Flatten to form 5-6 inch "pancake." Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet, Press dough into pie plate. Trim and flute.
For Pie:
Preheat oven to 350F. Mix splenda and cocoa together VERY well. Beat the eggs and then add to the cocoa mixture. Beat in the milk, butter and vanilla.
Pour mixture into pie crust and back for 45 minutes or until set. Allow to cool in the oven with the temperature off and the door cracked for 10-15 minutes.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARYG1178.
Combine flour and salt in a bowl. Blend oil and milk in a bowl. Add to flour mixture. Stir with a fork until it forms into large clumps. Press into a ball. Flatten to form 5-6 inch "pancake." Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet, Press dough into pie plate. Trim and flute.
For Pie:
Preheat oven to 350F. Mix splenda and cocoa together VERY well. Beat the eggs and then add to the cocoa mixture. Beat in the milk, butter and vanilla.
Pour mixture into pie crust and back for 45 minutes or until set. Allow to cool in the oven with the temperature off and the door cracked for 10-15 minutes.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARYG1178.
Nutritional Info Amount Per Serving
- Calories: 250.4
- Total Fat: 16.7 g
- Cholesterol: 61.9 mg
- Sodium: 195.0 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.7 g
- Protein: 5.9 g
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