Mexican Chocolate Pie...

Who doesn't love a little chocolate?  This pie is sure to not disappoint!  It is oober chocolate-y with a hint of cinnamon and red pepper (hence the name).  It has slowly become one of my fave desserts, and it just so happens it's figure friendly, too.

Mexican Chocolate Cream Pie

(Cooking Light Magazine)

For the crust:

1 1/2 c. graham cracker crumbs (about 10 cookies)

2 Tbsp. sugar

1 tsp. ground cinnamon

1/8 tsp. salt

2 Tbsp. egg whites

2 Tbsp. butter, melted

cooking spray

For the filling:

1/2 c. sugar

2 Tbsp. cornstarch

1 Tbsp. unsweetened cocoa

1/8 tsp. salt

1/8 tsp. ground red pepper

1 egg

1 egg yolk

1 3/4 c. 2% milk

2 oz. dark chocolate, chopped

1 1/2 c. whipped topping

Preheat oven to 375 degrees.  Reserve 1 Tbsp. cookie crumbs for topping.  Combine remaining crumbs and ingredients for crust and press mixture into 9'" pie plate.  Cook for 9 minutes.  Cool on wire rack.

For filling combine sugar and next 7 ingredients.  Stir well with whisk.  Place milk in sauce pan and heat to 180 degrees.  gradually add milk to egg mixture and return to saucepan. Cook until thick.  Remove from heat and add chocolate  Cool chocolate mixture for 10 minutes.  Add to graham cracker shell.  Chill for 3 hour then top with whipped topping and sprinkle with reserved cookie crumbs.