In honor of
Pi Day, I am making a
pie! Chocolate Cream Pie with a graham cracker crust.
From Cooking Light - The Complete Cooking Light Cookbook
Graham Cracker Crust
40 graham crackers (10 full cookie sheets)
2 tablespoons sugar
2 tablespoons butter, melted
1 large egg white
cooking spray
Preheat oven to 350. Place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter and egg white; pulse 6 times or just until moist. Press crumb mixture into bottom and up sides of a 9" pie plate coated with cooking spray. Bake at 350 for 8 minutes. Cool on a wire rack.
Chocolate Cream Pie
Graham cracker crust
2 cups fat-free milk, divided - 1/2 cup and 1 1/2 cups
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 frozen reduced calorie whipped topping -- NOTE: I hate Cool-Whip so I just use whipped cream around the edge of the pie and a spritz in the center to make it look pretty.
3/4 teaspoon grated semisweet chocolate
Combine 1/2 cup milk, 2/3 cup sugar, cocoa, cornstarch, salt and egg in a large bowl, stirring with a whisk.
Heat 1 1/2 cups milk over medium-high heat in a heavy saucepan to 180 or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir 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 piecrust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling (or whipped cream around edges). Sprinkle with grated chocolate. Yield 10 servings
