Chocolate Pie with Graham Cracker Crust

Crust:

1 package of honey graham crackers
¼ cup butter, melted
2 tbs. sugar
Water, as needed

Combine first 3 ingredients. Add water, as needed so that you are able to press crust and it stays in place. Bake at 350 degrees for 10 minutes.
 

 
Filling:


3 cups of lowfat (1%) milk
1 cup sugar
3 tbs. cocoa powder
1/3 cup and 1 tbs. all purpose flour
1/3 cup and 1 tbs. cornstarch
Pinch of salt
3 egg yolks
1 tbs. butter
1 tsp. vanilla

Combine sugar, cocoa powder, flour, sugar, cornstarch and salt in saucepan.

 Whisk milk in slowly. Turn heat onto medium.

As mixture just barely heats take 1 cup of the mixture and put into separate bowl. Crack the egg yolks into another bowl. Slowly whisk mixture into egg yolks, which is called tempering. After mixture is combined, add slowly back to mixture in the saucepan and heat until thickened, like pudding. Take off heat and add butter and vanilla.

Place a piece of plastic wrap over the chocolate filling so that a film does not form. Cool completely before adding chocolate mixture into the crust.

Refrigerate pie for at least 2-3 hours before eating. Serve with light whipped cream.