Yield: 24 mini chocolate pies (2 mini pies per serving = 3 points for blue, green and purple)
Preheat oven to 350 degrees F.
Unroll pie dough and use a 2 inch circle cookie cutter to cut 24 circles. I got 20 circles out of the dough, then rolled the scraps into a ball and used a rolling pin to roll it out and cut four more circles.
Spray a mini muffin tin with no-stick cooking spray and put the pie dough circles into each hole. Bake for 16 minutes or until the crust is golden brown.
In a medium pan add the granulated Splenda, cocoa powder, cornstarch and pinch of salt. Whisk it together, then slowly whisk in the milk.
Cook over medium heat until it starts to simmer. You will notice the pudding thicken up some. Remove from heat and let it cool before adding it to the pie crusts.
Put the pudding into a pastry bag or zip up bag with the corner cut and fill each pie crust with pudding. You can also top with fat-free whipped cream.