Source: dLife

Rich Chocolate Cream Pie made with sugar substitute and a chocolate cookie crust.

Servings

15 Cookies, sandwich, chocolate creme, sugar free , crushed into crumbs
0.25 cup margarine , melted
0.33 SPLENDA® (or another sugar substitute such as DiabetiSweet)
0.25 cup cornstarch
3 tbsp unsweetened cocoa powder
2 cup fat free half and half
1 tsp vanilla extract

1 Mix together the cookie crumbs and melted margarine in a medium bowl.
2 Press the mixture in the bottom and up the sides of a 9 inch pie pan.
3 In a medium saucepan, whisk together the sugar substitute, cornstarch, and cocoa.
4 Slowly whisk in the half and half over medium heat. Cook, whisking frequently, until the mixture is thickened to the texture of pudding, about 5 minutes.
5 Whisk in the vanilla.
6 Pour the mixture into the prepared pie crust and let cool to room temperature.
7 Cover and refrigerate for at least 4 hours, or up to 2 days.

To make Chocolate Banana Cream Pie, line the bottom of the prepared piecrust with sliced bananas (1 large banana) before pouring in the chocolate.