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Chocolate-Cream Pie

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10 graham cracker sheets

2 tablespoons sugar

2 tablespoons butter, melted

1 large egg white

Cooking Spray

2 cups fat-free milk, divided

2/3 cup sugar

1/3 cup unsweetened cocoa

3 tablespoons cornstarch

1/8 teaspoon salt

1 large egg

1/3 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups frozen fat-free cool whip, thawed

3/4 teaspoon grated semisweet chocolate


1. Preheat oven to 350 degrees.

2. Place graham crackers in food processor; process until crumbly. Add 2 tablespoons sugar, butter and egg white. Pulse 6 times or just until moist. Press crumb mixture into bottom and up sides of a 9-inch pie place coated with cooking spray. Bake at 350 degrees for 8 minutes; let cool on a wire rack for 15 minutes.

3. Combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients in a large bowl, stir well with whisk.

4. Heat remaining 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180 degrees 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 chocolate chips; cook over medium heat 5 minutes or until thick and bubbly, 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 at least 3 hours. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate.


Yield: 10 servings (serving size: 1 wedge)

5 points

242 calories, 8 grams fat, .1 grams fiber


From Weight Watchers Just Like Home, p. 86

191/169.4/155<br /><br />--------------------------<br /><i>"You will only become what you are becoming right now. Though you cannot go back and make a brand new start, my friend. Anyone can start from now and make a brand new end." John C. Maxwell</i>

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