2 1/4 c. skim milk
3 tbsp. cornstarch
1/4 c. sugar
6 pkg. sugar substitute, suitable for baking
1/4 c. cocoa powder
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 graham cracker crust

In a 2 quart microwave proof dish, stir together milk and cornstarch until the cornstarch dissolves completely. Stir in sugar, sugar substitute, cocoa and salt. Cook on high in the microwave 6 minutes or until thickened; stirring several times. Stir in the butter and vanilla. Pour into a graham cracker crust. Cool, cover and refrigerate until set.