10 graham cracker sheets
2 tablespoons sugar
2 tablespoons butter, melted
1 large egg white
Cooking Spray
2 cups fat-free milk, divided
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
1/3 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups frozen fat-free cool whip, thawed
3/4 teaspoon grated semisweet chocolate

1. Preheat oven to 350 degrees.
2. Place graham crackers in food processor; process until crumbly. Add 2 tablespoons sugar, butter and egg white. Pulse 6 times or just until moist. Press crumb mixture into bottom and up sides of a 9-inch pie place coated with cooking spray. Bake at 350 degrees for 8 minutes; let cool on a wire rack for 15 minutes.
3. Combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients in a large bowl, stir well with whisk.
4. Heat remaining 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 chocolate chips; cook over medium heat 5 minutes or until thick and bubbly, 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 plastic wrap. Chill at least 3 hours. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate.

Yield: 10 servings (serving size: 1 wedge)
5 points
242 calories, 8 grams fat, .1 grams fiber

From Weight Watchers Just Like Home, p. 86