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Diabetic Chocolate Fudge Supreme Pie

5 star rating
 

Submitted by: DLeisure1

 

Photo by: janece.schwartzkopf

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

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Method

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.

 

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

 

Number of Servings: 8

 

Submitted by: DLeisure1 ()

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