Double Chocolate Pudding Pie Recipe

Crust:
Cooking spray
14 graham cracker squares (7 full sheets)
2 tablespoons unsalted butter, softened
1 tablespoon water

Filling:
1 (.25-ounce) package (1 tablespoon) unflavored gelatin
1/4 cup cold water
2/3 cup, plus 1/2 teaspoon, sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups 2% reduced-fat milk
2 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
1/4 cup heavy cream, chilled

1. Preheat oven to 350F. Coat a 9-inch pie plate with cooking spray.
2. To prepare crust, place graham crackers in a food processor and process until finely ground. Add butter and water; process until crumb clump together. Press mixture into the bottom of pie plate and up about 1 inch on the sides. Bake 10 minutes. Cool.
3. To prepare filling, combine gelatin with 1/4 cup cold water. Let stand 2 minutes. Place in microwave, and cook on high 40 seconds, until dissolved.
4. Mix 2/3 cup sugar, cocoa powder, cornstarch and salt in a medium saucepan. Gradually add half the milk, whisking until smooth. Whisk in remaining milk. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil, about 10 minutes. Remove from heat. Add bittersweet chocolate and vanilla; stir until chocolate is melted. Stir in gelatin mixture. Pour into piecrust. Refrigerate 3 hours.
5. Whip cream in a medium bowl with a mixer at high speed. When it is about halfway to soft peaks, add 1/2 teaspoon sugar. Continue whipping until it barely holds a soft peak. Spread around the outer edges of pie filling. Store in the refrigerator up to 3 days. Serves 8.

Recipe adapted with permission from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger (The Taunton Press, 2008).

Per serving: 250 calories, 12g fat, 25mg chol., 6g prot., 36g carbs., 2g fiber, 160mg sodium.