Chocolate Cream Pie

By michaelmeiner

Ingredients

• CRUST
• 40 graham crackers (10 full sheets)
• 2 Tablespoons sugar
• 2 Tablespoons butter -- melted
• 1 large egg white
• FILLING
• 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
• 2 ounces semisweet chocolate -- chopped
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped topping
• 3/4 teaspoon grated semisweet chocolate

Details

Servings 10

Preparation

Step 1

Preheat oven to 350. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 T. sugar, butter and egg white. Pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie place coated with cooking spray. Bake at 350 for 8 minutes. Cool on a wire rack for 15 minutes.

To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (through the egg) in a large bowl, stirring with a whisk. Heat 1 1/2 cups of milk in a heavy saucepan over medium-high heat to 180 degree or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Spread whipped topping evenly over filling. Sprinkle with grated chocolate.