Sugar Free Pretend Chocolate Cream Pie Food

SUGAR-FREE CHOCOLATE CREAM PIE (DIABETIC)

Steps:

• In a saucepan, mix together cocoa, stevia, cornstarch and salt.
• Stir milk in gradually.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
• Blend in vanilla.
• Cool 10 minutes. Pour into pie shell; refrigerate.
• Top with whipped cream before serving.

SUGAR FREE PRETEND CHOCOLATE CREAM PIE

Steps:

• For the first layer: Beat cream cheese, and splenda in medium bowl until blended and smooth. You can add a splash of milk if it won't smooth out.
• Stir in half the whipped topping. Mix until smooth. Spread this layer on the bottom of the crust.
• For the second layer: Beat pudding mixes and milk with whisk until smooth, approximately 2 minutes. The pudding will be thick. Stir in the remaining whipped topping and spread over the previous layer.
• Grate chocolate shavings over pie. Refrigerate for 4 hours or until firm.

PAM'S SUGAR FREE CHOCOLATE PIE

Steps:

• Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.

DAD'S CHOCOLATE CREAM PIE AND VARIATIONS

Steps:

• MIx cornstarch, 1 cup sugar and salt.
• Melt unsweetened chocolate in scalded milk.
• Gradually add milk.
• Cook in double boiler till thick, about 10 minutes, stirring constantly.
• Slowly add small amount of hot mixture to egg yolks.
• Stir into remaining hot mixture.
• Cook 5 minutes.
• Cool.
• Add butter and vanilla.
• Pour into shell and spread with meringue made out of whites and 6 Tablespoons sugar.
• Bake at 350° for 12-15 minutes.
• ** For Butterscotch: Omit chocolate. Substitute brown sugar for white sugar and increase butter to 3 tablespoons.
• ** For Caramel: Omit chocolate. Decrease sugar to 2/3 cup and caramelize 1/4 cup of sugar and add to scalded milk.
• *** For Coconut: Omit Chocolate. Decrease sugar to 2/3 cup. Add 1 cup moist, shredded coconut to filling. Sprinkle 1/2 cup coconut on meringue before browning.

DARK CHOCOLATE CREAM PIE

Steps:

• In large saucepan, combine sugar, cornstarch and salt.
• Stir in milk and chocolate.
• Cook and stir over medium high heat until thickened and bubbly.
• Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from the heat.
• Stir in butter and vanilla.
• Spoon into baked pastry shell.
• Cool on wire rack.
• Cover and chill for at least 3 hours.

BEST CHOCOLATE CREAM PIE

Steps:

• Set oven to 350 degrees F (middle rack).
• To make crust: mix together all ingredients.
• Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
• Bake for 12 minutes: cool completely.
• For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
• Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
• Remove from heat and add in butter and vanilla.
• Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
• Spoon the filling into the crust and cover lighty with plastic wrap.
• Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
• Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

CHERRY CHOCOLATE CREAM PIE

Steps:

• In a saucepan, combine chocolate chips,milk and salt.
• Cook and stir over low heat until chocolate melts.
• Stir in pie filling and extracts.
• Pour into crust. Chill 2-3 hours or until firm.
• Garnish with Cool whip and cherries.