Chocolate Cream Pie

3/4  cup		Flour
5  tablespoons		Butter
3  tablespoons		Water
2  cups		Cooked Sugar Free Chocolate Pudding
12  tablespoons		Light Whipped Cream
1  tablespoon		Argo Corn Starch
1  tablespoon		Cocoa Powder - Unsweetened
1  teaspoon		Vanilla Extract

Tip: For nutritional information on all the ingredients in Chocolate Cream Pie just click on each ingredient name. Then adjust the serving size for any Chocolate Cream Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

This is for an 8" pie. Be sure to use cold butter. I use my food processor to cut in the butter in two equal parts. It looks like very fine crumbs (not small peas). Add in cold water starting with 3 tablespoons and adding as needed to get the crust to hold together. Roll out with plenty of flour. Place in pie shell and form an attractive edge. Prick bottom and sides with fork. Bake at 425 for about 13-15 minutes.
Prepare filling. The following instructions are optional. You can prepare the fat free sugar free pudding per the directions on the box but I enhance it like so: Reserve about 1/3 cup of the skim milk and add the corn starch, cocoa, and vanilla. Mix well. Add mixture to the milk and pudding mix. Cook according to directions. Let the pudding cool for 10 minutes stirring twice. Poor into cooled pie crust and refridgerate. Add whipped light cream when serving.