Diabetic Chocolate Fudge Supreme Pie

This great chocolate pie is made with Splenda sugar substitute and wheat flour for a healthier version.

Ingredients:

• 8 oz semisweet chocolate, cut up
• 1/4 cup margarine
• 1 12 oz. can evaporated milk
• 3/4 cup Splenda Baker's Blend sugar substitute
• 1/4 cup whole wheat flour
• 2 eggs
• 1 tsp vanilla extract
• 1 frozen deep-dish unbaked pie crust

Directions:

Preheat oven to 350 degrees. In a 2-quart saucepan on low heat, melt margarine and chocolate, stirring constantly. Slowly add evaporated milk, a little at a time. Remove from heat and set aside. In a large mixing bowl, add flour, sugar substitute, eggs and vanilla. Mix on medium speed for 2 minutes. Add chocolate mixture slowly until well mixed. Place strips of aluminum foil around crust edges. Pour pie mixture into shell. Carefully place in middle of oven, and bake 60-70 minutes or until a knife inserted in center comes out clean.

Number of Servings: 8

Notes from the Cook: This recipe is a family recipe that I converted for my diabetes and my diabetic friends.