Slimmed-Down Chocolate Cream Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a lightened version of chocolate cream pie. Recipe is from Woman's Day. Prep time does not include chilling time for finished pie. Ingredients:
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) |
Directions:
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 onto suface of filling; refrigerate at least 4 hours.
15. To serve, remove plastic wrap; spread whipped topping over filling.
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