Triple-Chocolate Cream Pie

Prep Time: 0:30

Cook Time: 0:25

Serves: 12

Ingredients

• 3 spray(s) olive oil cooking spray

• 7 whole chocolate graham cracker(s)

• 1 1/2 Tbsp light butter

• 15 gm egg white(s), beaten

• 1/2 cup(s) sugar

• 1/3 cup(s) cornstarch

• 1/4 cup(s) unsweetened cocoa powder

• 1 pinch table salt

• 1/2 cup(s) low-fat milk

• 1 large egg(s)

• 2 cup(s) fat-free half-and-half

• 1 oz grated unsweetened chocolate, chopped

• 1 1/2 tsp vanilla extract

• 1/4 cup(s) aerosol whipped cream

• 2 Tbsp pomegranate seeds

Instructions

1. Preheat oven to 350°F. Coat 9-inch pie plate with cooking spray.

2. To make crust, place crackers in food processor; process until finely ground. Add butter; pulse a few times to combine. Add egg white; pulse a few times until evenly moistened. Firmly press crumb mixture onto bottom and up sides of prepared pie plate. Bake 12 minutes; transfer to wire rack and let cool.

3. To make filling, in a medium bowl, whisk together sugar, cornstarch, cocoa powder and salt; whisk in milk and egg until blended.

4. In a large saucepan, heat half-and-half over medium heat until small bubbles appear around edge of pan, about 8 minutes. Gradually whisk half of hot half-and-half into cocoa mixture until blended. Whisk hot cocoa mixture into remaining half-and-half in pan. Cook, stirring frequently with heatproof spatula, until mixture comes to boil, about 4 minutes; boil 1 minute. Remove pan from heat and stir in chocolate and vanilla extract until chocolate melts; pour into cooled crust. Place plastic wrap onto surface of filling; refrigerate until filling is firm, at least 4 hours or overnight.

5. Remove pie from refrigerator; uncover, garnish with whipped topping and sprinkle with pomegranate arils. Slice into 12 pieces and serve.

Serving size: 1 piece