CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST
- 40 graham crackers (10 full cracker sheets)
- 2 tablespoons sugar
- 2 tablespoons butter or stick margarine, melted
- 1 large egg white
- Cooking spray
- 1 Cup Sugar
- 1/4 tsp Salt
- 2 Cups Whole Milk
- 3 Beaten Egg Yolks
- 2 Tbsp Butter
- 2 1oz Squares unsweetened Chocolate
- 1/3 Cup Flour
- 1 tsp Vanilla
Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.
Combine sugar, flour and salt in a medium saucepan. Stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 more minutes. Remove from heat.
Stir small amount of chocolate mixture into eggs yolks. Return to hot mixture and cook 2 minutes, stirring constantly.
Remove from heat, add vanilla and butter.
Pour into pie crust.
cover with waxed paper, will thicken more as it cools.
Top with whipped cream!