Categories: Dessert
Ingredients
- Crust:
- 1-1/2 cups graham cracker crumbs (about 10), 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 cup 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 cups 2% milk
- 2 oz dark chocolate, chopped
- 1-1/2 cups frozen reduced-calorie whipped topping, thawed
Directions
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eheat oven to 375.
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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 for 9 minutes or until lightly toasted; cool completely on wire rack.
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To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reached 180 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
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Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs.