Wednesday, January 29, 2014


I had a hankering for something decadent and I came across this lightened Chocolate Cream Pie recipe. 
I had never made a pie before but this looked too good to pass up.


  • Crust:
  • 40 graham crackers (10 full cracker sheets) (I used chocolate grams)
  • 2 tablespoons sugar
  • 2 tablespoons butter or stick margarine, melted
  • large egg white
  • Cooking spray
  • Filling:
  • 2 cups fat-free milk, divided
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • large egg
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed
  • 3/4 teaspoon grated semisweet chocolate


  1. Preheat oven to 350°.
  2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons 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 at 350° for 8 minutes; cool on a wire rack 15 minutes.
  3. To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
  4. Heat 1 1/2 cups milk in a heavy saucepan 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 grated chocolate.

This pie was so easy because it used stuff that I (and most people probably) already had on hand.
The only things I had to buy were the graham crackers and whipped topping costing me $3.

So yummy and definitely worth the tiny bit of effort. 

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