Ingredients
- Crust
- 10 whole chocolate graham crackers
- 2 tbsp. cold light butter
- 1 tbsp. lightly beaten egg white
- Filling
- 1/4 cup each unsweetened Dutch process cocoa powder and cornstarch
- 2 1/2 cups fat free half and half
- 3/4 cup sugar
- 2 oz. unsweetened chocolate, melted
- 2 tsp. light butter
- 1 tsp. vanilla extract
- Topping
- 1 1/2 cups reduced calorie whipped topping, thawed
- Chocolate curls (optional, as garnish)
Preparation
Step 1
Crust: Heat oven to 350 degrees. You'll need a 9 inch pie pan or plate coated with nonstick spray. Process graham crackers in food processor until finely ground. Add butter; pulse until coarse crumbs form. Add egg white; pulse until evenly moistened. Press crumb mixture evenly and firmly over bottom and sides of prepared pan. Bake 8 minutes; cool on wire rack.
Filling: In bowl, whisk cocoa powder and cornstarch; whisk in 1 1/2 cups of the half and half. In saucepan, heat remaining 1 cup half and half and the sugar over medium heat, stirring, until sugar is dissolved. Whisk in cocoa mixture and melted chocolate. Cook, stirring, until filling begins to bubble; continue to cook, whisking, until very thick, about 2 minutes longer. Off heat, whisk in butter and vanilla.
Spread filling in crust. Place plastic wrap onto surface of filling; refrigerate at least 4 hours. To serve, remove plastic wrap; spread whipped topping over filling.