DOUBLE CHOCOLATE PIE

28  pieces		graham cracker squares (7 full sheets)
2  tablespoons		butter, melted
1  tablespoon		water
1		unflavored gelatin
1/3  cup		boiling water
2/3  cup		sugar, plus 1/2 teaspoon
1/3  cup		cocoa
1/4  cup		cornstarch
1/8  teaspoon		salt
3  cups		1 percent low-fat milk
2  ounces		bittersweet chocolate, chopped
2  teaspoons		vanilla extract
1/4  cup		heavy cream

Tip: For nutritional information on all the ingredients in DOUBLE CHOCOLATE PIE just click on each ingredient name. Then adjust the serving size for any DOUBLE CHOCOLATE PIE ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.

In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

In a medium saucean mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.

Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.