Mexican Chocolate Cream Pie

INGREDIENTS:

CRUST:

• 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon 
• 1/8 teaspoon salt
• 2 tablespoons egg white 
• 2 tablespoons butter, melted 
• Cooking spray 

FILLING:

• 1/2 cup sugar 
• 2 tablespoons cornstarch 
• 1 tablespoon unsweetened cocoa
• 1/4 teaspoon instant espresso powder
• 1/8 teaspoon salt 
• 1/8 teaspoon ground red pepper
• 1 large egg 
• 1 large egg yolk 
• 1 3/4 cups 2% reduced-fat milk
• 2 ounces dark chocolate, chopped 
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed 

LET'S MAKE THE PIE:

• Preheat oven to 375°.
• To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
• To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
• Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs.