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Triple Chocolate Custard Pie

1 cup chocolate syrup
3/4 cup skim or low-fat milk
1/4 cup sugar
4 eggs

1 tsp. vanilla
1 (9-inch) prepared chocolate cookie pie crust (6 oz.)
Chocolate whipped cream
Mint leaves, optional

In small saucepan, stir together syrup, milk, and sugar. Cook over low heat, stirring constantly, until mixture bubbles at edges. Set aside. In medium bowl, beat together eggs and vanilla until well blended. While stirring constantly, slowly pour in heated milk. Stir until well combined. Pour into pie shell. Bake in preheated 350° F oven until knife inserted near center comes out clean, about 40 to 45 minutes. Cool on wire rack. Serve warm or refrigerate and chill thoroughly to serve cold. Garnish with whipped cream and mint leaves, if desired, just before serving. Makes 6 servings.

 

 


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