Cache Lake Chocolate Pie

Crust can be cooked or sprinkled on top.

FOR ULTIMATE TASTE:
1) Put pie filling mix into a bowl. Add 1/2 cup of water.
2) Stir briskly for one minute. Set aside.
3) Put 1/2 tbsp. oil into a frying pan.
4) Put dry crust mix into a frying pan. Pat out approximately 5-6 inches in diameter.
5) Cook on medium high heat until oil sizzles (approx. 1-2 minutes).
6) Spread filling on crust. Continue to cook until heated through (approx. 1 minute).

QUICK AND EASY:
1) Mix filling as above.
2) Divide crust mix into equal serving sizes. Pat each out on plate.
3) Place equal amounts of filling on each crust. OR: Simply divide filling into equal amounts and sprinkle crust mix over each serving.

Ingredients: Filling: Sugar, Nonfat Dry Milk Solids, Food Starch Modified, Dutch Cocoa, Tetra Sodium Pyrophosphate, Disodium Phosphate, Partially hydrogenated vegetable shortening (soybean oil, curnsyrup solids, sodium casseinate, mono & diglycerides, dipotassium phosphate), Salt, Potassium Sorbate (a preservative), Titanium Dioxide, Artificial Flavor. Crust: Cocoa Meal (wheat flour, sugar, soybean oil, molasses, cocoa, salt, brown sugar, sodium bicorbonate, artificial color [FD&C Red #40, Blue #1, Yellow #6]), Soybean Oil, Sugar, Enriched Bleached Wheat Flour, (wheat flour, niacin, reduced iron thiamin, riboflavin), cocoa.

	Servings:
	Preparation:	Some cooking required
	Serving Size:	4 oz
	Dry Weight:	4 oz.
	Calories:	247
	Total Fat:	9 g.
	Carbohydrate:	43 g.
	Sodium:	523 mg.
	Protein:	1.7 g.

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Cache Lake Chocolate Pie

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