2/3 c. sugar
4 tbsp. cornstarch
1/2 tsp. salt
8 tbsp. Hershey's cocoa
2 c. skim milk
3/4 c. Eggbeaters
2 tbsp. butter
2 tbsp. vanilla

In top of double boiler, combine first 4 ingredients. Add 2 cups of skim milk. Stir over boiling water until thickened. Remove from heat. Pour half of hot mixture into Eggbeaters. Return to rest of hot mixture after mixing. Cook again over boiling water until thick. Remove from heat. Add vanilla and butter. Cool slightly, then pour into precooked pie crust. Can be topped with meringue or crushed walnuts.

NO CHOLESTEROL PIE CRUST:

1 3/4 c. flour
1/2 c. safflower oil
3 tbsp. cold water
1/2 tsp. salt

Combine flour and salt. Add oil, mix together. Add 3 tablespoons of water, blending well. Roll out between wax paper. Makes double crust 9-inch pie. For unfilled pie shell, prebake at 450 degrees until light brown, 10 to 15 minutes.