Ingredients
1-1/2 cups graham cracker crumbs2 tablespoons butter, melted1 large egg whiteFILLING:2/3 cup sugar1/3 cup baking cocoa3 tablespoons cornstarch1/8 teaspoon salt2 cups fat-free milk1 large egg, beaten1/4 cup semisweet chocolate chips1 teaspoon vanilla extractTOPPING:1-1/2 cups reduced-fat whipped topping1 teaspoon grated chocolate
Preparation
Combine the graham cracker crumbs, butter and egg white; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chocolate chips and vanilla.
Pour into crust. Refrigerate for at least 2 hours or until firm. Spread whipped topping over filling; sprinkle with grated chocolate.
