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Mochaccino Cream Pie

Recipes - Desserts

Crust
40	Reduced fat honey graham crackers	Heat oven to 375
2 Tbs.	Granulated Sugar	Prepare Crust:
2 Tbs.	Butter, Melted	1. Crush crackers into fine crumbs
1	Egg White	2. Blend in next 3 ingredients just until moist
	Butter Flavored Cooking Spray	3. Press evenly into bottom and up sides of 9" 9" pie plate coated w/cooking spray
		4. Bake 8 minutes
Filling		Prepare Filling:
1	Egg	5. Whisk together first 6 ingredients & .5 C milk milk
1/3 Cup	Granulated Sugar	6. Warm remaining 1.5 C milk
1/3 Cup	Packed light brown sugar	7. Whisk hot milk into cocoa mixture
3 Tbs.	Unsweetened cocoa powder	8. Pour Cocoa mixture back into pan & place over over medium heat
2 Tsps.	Instant expresso powder	9. Stir in chopped chocolate
2 Cups	Skim milk, divided	10. Cook, stirring until thickened
2 Ozs.	Semi-sweet chocolate - chopped	11. Reduce heat to very low
1 Tbs.	Coffee-flavored liquer	12. Cook, stirring, 2 minutes
1 Tsp.	Vanilla extract	13. Remove from heat
1.5 Cups	Frozen Reduced - calorie whipped toping (thawed)	14. Stir in vanilla extract & liqueur
1 Tsp.	Grated semi-sweet chocolate	15. Pour into Crust
		16. Cover w/ plastic wrap, making sure wrap touches touches filling
		17. Chill 5 hours or over night
		18. Garnish w/ whipped topping & grated chocolate

Nutrition Information: (per serving)

Exchange Breakdown: 1.5 Br, 1.5 Fats