Place the crushed digestive biscuits in a bowl and add the melted margarine. Mix well.
Chocolate Cream Pie
Chocolate Cream Pie
- Makes6 servings
- Prep Time15 min
- Cook Time10 min
- Waiting Time3 hr
- Total Time3 hr 25 min
- Calories322
- Made withSplenda Granulated Sweetener
Ingredients
For the base
- 125 g low fat digestive biscuits, crushed
- 50 g polyunsaturated margarine, melted
For the filling
- 4 tablespoons cornflour
- Pinch of salt
- 500 ml skimmed milk
- 75 g plain chocolate, broken into small pieces
- 1½ teaspoons vanilla extract
- 10 g low fat margarine
- 9 tablespoons SPLENDA® Granulated
To serve
- Raspberries and strawberries
Nutrition Info Per Serving
- % Daily Value*
- Energy322 kcal412.82%
- Total Fat15.60 g20%
- of which saturates5.70 g2.07%
- Total Carbohydrate42.20 g15.35%
- of which sugars14.60 g5.31%
- Fibre1.10 g3.93%
- Protein5.10 g10.2%
- Salt0.80 g0.29%
Instructions
Bases
1
2
Using the back of a spoon press the mixture into the base and up the sides of a lightly greased 24cm (8 inch) sandwich tin.
3
Once the base and sides are covered in an even thickness of biscuit mixture, place the tin in the fridge and chill until set
Filling
4
Mix together the Splenda Granulated, cornflour and salt in a mixing bowl.
5
Add 1-2 tablespoons of the milk and mix until smooth.
6
Pour the remaining milk into a saucepan and add the chocolate.
7
Heat gently stirring until the chocolate is melted.
8
Add a little of the warmed milk and chocolate to the Splenda Granulated and cornflour paste and stir well to blend, then pour back into the pan with the remaining milk and chocolate.
9
Continue to cook over a gentle heat until the mixture boils and thickens, stirring all the time.
10
Remove from the heat and stir in the margarine and vanilla extract.
11
Cover the surface of the hot chocolate mixture with cling film so that the film touches the surface to prevent a skin forming.
12
Leave to cool for 15 minutes.
13
Remove the cling film and pour the mixture onto the biscuit base.
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