Chocolate Cream Pie – Cleveland Clinic

This rich dessert offers fat-free half-and-half and dark cocoa powder, which contains lots of calcium and antioxidants.

Ingredients

Crust

• 10 whole chocolate graham crackers
• 2 tablespoons light butter, cold
• 1 tablespoon egg white, lightly beaten

Filling

• 1/4 cup unsweetened Dutch-processed cocoa powder
• 1/4 cup cornstarch
• 2 1/2 cups fat-free half-and-half
• 3/4 cup granulated sugar
• 2 ounces unsweetened chocolate, melted
• 2 teaspoons light butter
• 1 teaspoon vanilla extract

Topping

• 1 1/2 cups reduced-calorie whipped topping, thawed
• Chocolate curls (optional)

Directions

Crust

1. Heat oven to 350 F.
2. Coat a 9-inch pie pan or plate with nonstick spray.
3. Process graham crackers in food processor until finely ground.
4. Add butter, pulse until coarse crumbs form.
5. Add egg white, pulse until evenly moistened.
6. Press crumb mixture evenly and firmly over bottom and sides of prepared pan.
7. Bake 8 minutes and cool on a wire rack.

Filling

1. In a bowl, whisk cocoa powder and cornstarch, add 1 1/2 cups of the half-and-half and whisk.
2. In saucepan or a double boiler, heat remaining 1 cup half-and-half and the sugar over medium heat, stirring until sugar is dissolved.
3. Whisk in cocoa mixture and melted chocolate.
4. Cook, stirring, until filling begins to bubble.
5. Continue to cook, whisking, until very thick, about 2 minutes longer; use caution, as this mixture can easily scorch.
6. Remove from heat, whisk in butter and vanilla.
7. Spread filling in crust.
8. Place plastic wrap onto surface of filling; refrigerate at least 4 hours.
9. To serve, remove plastic wrap; spread whipped topping over filling.

Nutrition information (per serving)

Makes 8 slices
Serving size: One slice

Calories: 260
Total fat: 9 g
Saturated fat: 6 g
Sodium: 90 mg
Total carbohydrate: 41 g
Fiber: 2 g
Protein: 5 g