- 8
- 35 mins
- 275 mins
Ingredients
- Crust:
- 1 1/2 c graham cracker crumbs, divided
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp egg white
- 2 tbsp butter, melted
- Cooking spray
- Filling:
- 1/2 c sugar
- 2 tbsp cornstarch
- 1 tbsp unsweetened cocoa
- 1/4 tsp instant espresso powder
- 1/8 tsp salt
- 1/8 tsp ground red pepper
- 1 large egg
- 1 large egg yolk
- 1 3/4 c reduced fat milk
- 2 oz. dark chocolate, chopped
- 1 1/2 c frozen whipped topping
Preparation
Step 1
Preheat the oven to 375 degrees.
To prepare the crust, reserve 1 tbsp crumbs for topping. Combine the remaining crumbs, 2 tbsp sugar, cinnamon and 1/8 tsp salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9" pie plate coated with cooking spray. Bake at 375 degrees F for 9 mins or until lightly toasted; cool completely on a wire rack.
To prepare filling, combine 1/2 c sugar and next 7 ingredients in a bowl, stirring well with a whisk. Place milk in a medium, heavy saucepan over medium high heat; cook until milk is scalded. Gradually add hot milk to egg mixture, tempering. Return milk mixture to the saucepan and heat 10 mins or until thick and bubbly, stirring constantly. Remove from the heat. Add chocolate, stirring until smooth.
Place pan in a large ice filled bowl for 10 mins or until mixture cools, stirring occasionally. Spoon filling into crust, and cover with plastic wrap. Chill for 3 hours or until set; remove plastic wrap and spread whipped topping over the pie. Sprinkle with reserved cracker crumbs.