Mexican Chocolate Cream Pie

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Cayenne and espresso powder along with a cinnamon spiced graham crust give this Cooking Light chocolate cream pie a Mexican twist.

Ingredients for 8 servings

CRUST:
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter, melted
2 tablespoons egg white (save yolk for filling)

FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 generous tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1/4 teaspoon espresso powder
1/8 teaspoon ground red pepper
1 large egg
A large egg yolk
1 3/4 cups milk, low fat (I used whole)
2 ounces dark chocolate, chopped
1 teaspoon vanilla extract
1 1/2 cups frozen reduced-calorie whipped topping, thawed