Double Chocolate Cream Pie

Crust:
1 c reduced calorie vanilla wafer crumbs, (about 30)
2 Tbs butter, melted and cooled
1 large egg white, lightly beaten

Combine and press into bottom of 9 inch pie plate that has been coated with cooking spray. Bake at 350 for 12 min. Cool.

Filling:
3/4 c sugar
1/4 c unsweetened cocoa
3 Tbs cornstarch
1/8 tsp salt
2 c 1% low fat milk
1 large egg, lightly beaten
1 1/2 oz chocolate, grated
1 tsp. vanilla
1/2 c fat free whipped topping or meringue for one pie.
Combine sugar, cocoa, cornstarch, salt and milk in medium saucepan, stir well with a whisk. Cook stirring constantly for 1 minute until mixture comes to a full boil. Gradually add 1/3 cup of hot mixture to egg, stir well and add heated egg to pan, cook 2 min or until thickened, stirring constantly.

Remove from heat and add chocolate, stir until smooth, add vanilla. Spoon into crust and top with sprayed sheet of Saran Wrap. (This will prevent an unwanted skin from forming)

Let cool and serve with cool whip
OR....
Make meringue and place on hot pie, return to oven  until meringue is browned.


Optional
Meringue:
3 egg whites
1 tsp vanilla
1/2 c sugar
whisk eggs whites until soft peaks form, slowly add vanilla, then add sugar, whisk until stiff peaks form. ( you may use electric mixer)
  Bake 10-15 min or until top is golden.


Recipe from "the best of Coking Light"
per 1/8 recipe, with whipped topping option
calories 265
fat 7.3 g
protein 4.8g
carb 44.8 g
fiber 0.3 g
chol 38 mg
iron 1.2 mg
sodium 237 mg
You may make pie with traditional pie crust or graham cracker crust, nutritional values will change.