Ingredients for Slimmed Down Chocolate Cream Pie
- Chocolate Graham Crackers
- Light Butter
- 1 large egg white
- Dutch Processed Cocoa Powder
- 1/4 cup cornstarch
- Fat Free Half And Half
- Granulated Sugar
- Unsweetened Chocolate
- Vanilla Extract
- Reduced Calorie Whipped Topping
- Chocolate Curls
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How to Make Slimmed Down Chocolate Cream Pie
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate with nonstick cooking spray.
- In a food processor, finely grind 1 1/2 cups graham crackers.
- Add 1/4 cup (1/2 stick) melted unsalted butter and pulse until coarse crumbs form.
- Add 1 large egg white and pulse until evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides of the prepared pie plate.
- Bake for 8 minutes. Cool completely on a wire rack.
- In a medium bowl, whisk together 1/4 cup unsweetened cocoa powder and 1/4 cup cornstarch.
- Whisk in 1 1/2 cups of the half and half until smooth.
- In a small saucepan, heat the remaining 1 cup half and half and 1/2 cup sugar over medium heat, stirring until sugar dissolves.
- Whisk in the cocoa mixture and 4 ounces melted semi-sweet chocolate.
- Cook, stirring constantly, until the filling begins to bubble and thickens significantly, about 2 minutes.
- Remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract.
- Pour the filling into the cooled crust.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, remove the plastic wrap and top with 1 cup of whipped topping or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
83g
Fat
25g
Carbs
9g
