The Year Of The Pie - Week 2

Delicious, chocolaty goodness in a graham cracker crust!

Crust
15 graham crackers
3 tablespoons sugar
3 tablespoons butter, melted
1 large egg white
Cooking Spray

Filling
2 cups fat-free milk, divided
2/3 cups sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
1/2 cup chocolate chips
1 teaspoon vanilla extract
1 1/2 cups whipped topping
Mini chocolate chips or grated chocolate

1. Preheat oven to 350*
2. To prepare crust, place crackers in a food processor; process until crumbly.  Add sugar, butter, and egg white; pulse 6 times or just until moist.  Press crumb mixture into a 9-inch pie plate coated with cooking spray.  Bake in preheated oven for 8 minutes; cool on a wire rack 15 minutes.
3. to prepare filling, combine 1/2 cup milk, sugar, and next four ingredients in a large bowl, stirring with a whisk.
4. Heat 1 1/2 cups milk in a heavy sauce pan over medium-high heat to 180* or until tiny bubbles form around edge (do not boil).  Remove from heat.  Gradually add hot milk to sugar mixture, stirring 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 crust; cover surface of filling with plastic wrap.  Chill 3 hours or until cold.  Remove plastic wrap; spread whipped topping evenly over filling.  Sprinkle with mini chocolate chips or grated chocolate.