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

1. eheat oven to 375.

2. 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.

3. 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.

4. 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.

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