Mexican Chocolate Cream Pie

Ingredients

• 2 tablespoons butter melted
• 2 tablespoons cornstarch 
• 2 ounces chocolate dark chopped
• 1 large eggs 
• 2 tablespoons egg whites 
• 1 large egg yolk 
• 1.5 cups graham cracker crumbs divided ( 10 cookie sheets)
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon espresso powder instant
• 1.8 cups milk 2% reduced-fat
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 1 tablespoon cocoa powder unsweetened
• 1.5 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• plastic wrap

Directions

1. Preheat oven to 37
2. To prepare the crust, reserve 1 tablespoon crumbs for topping.
3. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
4. Bake at 375 for 9 minutes or until lightly toasted; cool completely on a wire rack.
5. To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk.
6. Place milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 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.
7. Remove from heat.
8. Add chocolate; stir until smooth.
9. 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 3 hours or until set; remove plastic wrap.
10. Spread whipped topping over pie; sprinkle with reserved cracker crumbs.