8 whole low-fat graham crackers
2/3 cup unprocessed wheat bran
2 tablespoons sugar
¼ teaspoon cinnamon
2 egg whites
In blender or food processor, add the graham crackers and wheat bran and process to fine crumbs. Add the sugar, cinnamon and egg whites and mix until dampened. Put mixture into 9” pie pan that has been coated with nonstick cooking spray. Pat and press over the bottom and sides with fingers or back of spoon.
Preheat oven to 350°, and bake for 15 minutes, no longer, and cool completely for about 1 hour.
1/3 cup cornstarch
1/3 cup sugar
1/3 cup unsweetened cocoa powder
3-1/2 cups nonfat milk
2 teaspoon vanilla extract
16 strawberries, hulled (if desired)
In a large heavy saucepan, sift together the cornstarch, sugar and cocoa powder. Gradually whisk in the milk. Place over medium heat and cook, whisking almost constantly, until the mixture thickens and boils, about 7 minutes. Reduce heat to medium-low and boil gently, whisking constantly, 2 minutes longer. Remove from heat and press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Cool for 30 minutes.
Remove plastic wrap from filling and stir in the vanilla. Pour the filling into the crust and refrigerate until set, at least 2 hours.
Serve with strawberries, sliced into wedges, if desired.
Makes: 8 servings