This pie was delicious made with semi-sweet chocolate chips, Splenda & Egg Beaters. To do it my way, measure a cup of cold water into a 2 cup measure, add butter to the 2 cup mark, pour off the water, & zap it. I accidentally melted the butter instead of softening it & I had no chocolate squares, so used chocolate chips (a little less than a cup to add more chocolate flavor). Add a little of the melted butter & zap to melt the chips. (If I make the pie this way again, I'll experiment with melting all the butter & the chocolate chips together & then adding them to the sugar/Splenda.) Let this cool while mixing the "butter/sugar". I used Splenda, a bit less than the sugar the recipe calls for, put it & the butter into the mixer bowl & whipped 'til frothy. Add the chocolate chips to the butter/sugar mixture, then add a cup of egg substitute, 1/2 cup at a time, mixing well after each addition, then add the vanilla & whip the mixture to soft peaks. I thought it needed more chocolate, so measured out another almost-full cup of chips & a little whip cream, preparatory to zapping them so I could add them to the mix, but when I turned around, the mixture had already started to set up! I poured it into the pie shell, and made a ganache* out of the additional chips. I spread this on the top of the pie, refrigerated for several hours, then topped with whipped cream. Wonderful!
* See Chocolate Ganache by IngrideVogel on this site for a proper way to make this.
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This pie was delicious made with semi-sweet chocolate chips, Splenda & Egg Beaters. To do it...