Slimmed-down Chocolate Cream Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 10 whole chocolate graham crackers
• 2 tablespoons light butter, cold
• 1 tablespoon egg white, lightly beaten
• 1/4 cup unsweetened dutch-processed cocoa powder
• 1/4 cup cornstarch
• 2 1/2 cups fat-free half-and-half
• 3/4 cup granulated sugar
• 2 ounces unsweetened chocolate, melted
• 2 teaspoons light butter
• 1 teaspoon vanilla extract
• 1 1/2 cups reduced-calorie whipped topping, thawed
• chocolate curls (optional)

Recipe

• 1 crust: heat oven to 350 degrees f.
• 2 coat a 9 inch pie pan or plate with nonstick spray.
• 3 process graham crackers in food processor until finely ground.
• 4 add butter; pulse until coarse crumbs form.
• 5 add egg white, pulse until evenly moistened.
• 6 press crumb mixture evenly and firmly over bottom and sides of prepared pan.
• 7 bake 8 minutes; cool on wire rack.
• 8 for filling, in bowl, whisk cocoa powder and cornstarch; whisk in 1 1/2 cups of the half and half.
• 9 in saucepan, heat remaining 1 cup half and half and the sugar over medium heat, stirring until sugar is dissolved.
• 10 whisk in cocoa mixture and melted chocolate.
• 11 cook, stirring, until filling begins to bubble; continue to cook, whisking, until very thick, about 2 minutes longer.
• 12 off heat, whisk in butter and vanilla.
• 13 spread filling in crust.
• 14 place plastic wrap suface of filling; refrigerate at least 4 hours.
• 15 to serve, remove plastic wrap; spread whipped topping over filling.