Slimmed-Down Chocolate Cream Pie
- 10 whole chocolate graham crackers
- 2 tablespoons light butter, cold
- 1 tablespoon egg white, lightly beaten
- 14 cup unsweetened Dutch-processed cocoa powder
- 14 cup cornstarch
- 2 12 cups fat-free half-and-half
- 34 cup granulated sugar
- 2 ounces unsweetened chocolate, melted
- 2 teaspoons light butter
- 1 teaspoon vanilla extract
- 1 12 cups reduced-calorie whipped topping, thawed
- chocolate curls (optional)
- Crust: Heat oven to 350 degrees F.
- Coat a 9 inch pie pan or plate 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.
- For 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 suface of filling; refrigerate at least 4 hours.
- To serve, remove plastic wrap; spread whipped topping over filling.
crackers, light butter, egg white, dutch, cornstarch, sugar, chocolate, light butter, vanilla, chocolate curls
Taken from www.food.com/recipe/slimmed-down-chocolate-cream-pie-348794 (may not work)