- 10
Ingredients
- 10 graham cracker sheets
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 large egg white
- Cooking Spray
- 2 cups fat-free milk, divided
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 large egg
- 1/3 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
- 3/4 teaspoon grated semisweet chocolate
Preparation
Step 1
Preheat oven to 350 degrees.
Place graham crackers in food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Coat 9-inch pie pan with cooking spray and press crumb mixture into bottom and up sides. Bake for 8 minutes; let it cool on a wire rack for 15 minutes.
Combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients in a large bowl; stir well with a whisk.
Heat remaining 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180 degrees or until tiny bubbles form around edges (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chocolate chips; cook over medium heat 5 minutes or until thick and bubbly, stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat and stir in vanilla.
Pour mixture into prepared crust; cover surface of filling with plastic wrap. Chill at least 3 hours. Remove plastic wrap and spread whipped topping evenly over filling. Sprinkle with grated chocolate.
Per slice: WW Points 5. 242 cal, 5g protein, 8g fat, 38.5g carbs, 0.1g fiber, 30mg chol, 189mg sodium, 83mg calc