3/4 c. sugar
1/3 c. cornstarch
6 tbsp. cocoa
2 tbsp. liquid Butter buds
1/2 tsp. lite salt (opt.)
2 1/2 c. skim milk
2 Egg Beaters, beaten
1/2 tsp. vanilla extract
9" baked pastry pie crust

TOPPING:

1 env. Dream Whip mix
1/2 c. skim milk
1 tsp. vanilla

In the top of a double boiler, combine sugar, cornstarch, cocoa, liquid Butter Buds and lite salt; mix well. Gradually stir in skim milk. Cook over boiling water, stirring until mixture is thickened (about 10 minutes). Gradually stir half the hot mixture with the Egg Beaters; return to the double boiler. Cook over boiling water, stirring occasionally, 5 minutes. Remove from heat. Stir in vanilla. Pour chocolate filling into baked pie shell. Refrigerate 3 hours or until well chilled. Top with one package prepared Dream Whip. Serve immediately.

Yields: Serves 8.

Per Serving: 0.25 g fat; 106 calories; 3.7 g protein; 4.3 mg cholesterol; 18.3 g carbohydrates; 55.7 mg sodium.