The filling of this pie comes together with ingredients I always have on hand: milk, sugar, cocoa, cornstarch, salt, an egg, semisweet chocolate and vanilla. (For the semisweet chocolate I grab a handful of chocolate chips out of the econo-size bag in my pantry.) The topping is Cool Whip. If I was feeling ambitious I would have made my own whipped topping, i.e. real whipped cream (adding more calories to the pie but see above - it's PIE. Not salad.). Even though this pie uses pretty common ingredients you do need to be thinking ahead to make it. It takes 3 hours to chill. A great dessert for hot Summer nights.
Now that I know I can do an acceptable graham cracker crust I'm dreaming of other cream pies. Coconut. Banana. Sigh. So much pie, so little Summer....
Chocolate Cream Pie from Cooking Light
40 graham crackers
2 tbsp sugar
2 tbsp melted butter
1 large egg white
2 cups milk, divided (I used 1%)
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tbsp cornstarch
1/8 tsp salt
1 large egg
2 oz semisweet chocolate, chopped (I used chocolate chips)
1 tsp vanilla
1 1/2 cups frozen Cool Whip, thawed
Preheat oven to 350 degrees.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tbsp sugar, butter and egg white. Pulse 6 times or just until moist. Press crumb mixture into a 9 inch pie plate coated with cooking spray. Bake at 350 agrees for 8 minutes; cool on wire rack 15 minutes.
To prepare filling, combine 1/2 cup milk, 2/3 cup sugar and next 4 ingredients (through egg) in a large bowl, stirring with a whisk.
Heat 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 chopped chocolate; cook over medium heat until thick and bubbly, about 5 minutes, 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 pastil wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling.