Chocolate Cream Pie

Came from Food2

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 9" pie

Ingredients

• Crust

• 10  whole chocolate graham crackers
• 2  tablespoons 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 half-and-half
• 3⁄4 cup granulated sugar
• 2  ounces  unsweetened chocolate, melted
• 2  teaspoons butter
• 1  teaspoon vanilla extract
• 1 1⁄2 cups  whipped topping, thawed
•  chocolate curls (optional)

Directions

1. Crust: Heat oven to 350 degrees 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; cool on wire rack.
8. For filling, in bowl, whisk cocoa powder and cornstarch; whisk in 1 1/2 cups of the half and half.
9. In saucepan, heat remaining 1 cup half and half and the sugar over medium heat, stirring until sugar is dissolved.
10. Whisk in cocoa mixture and melted chocolate.
11. Cook, stirring, until filling begins to bubble; continue to cook, whisking, until very thick, about 2 minutes longer.
12. Off heat, whisk in butter and vanilla.
13. Spread filling in crust.
14. Place plastic wrap onto suface of filling; refrigerate at least 4 hours.
15. To serve, remove plastic wrap; spread whipped topping over filling.