Ingredients

Chocolate Crust:
1 C. chocolate graham-cracker crumbs (about 14 squares)
1 Tbs. Dutch-process cocoa powder
1/4 C. Splenda Granular
1 Tbs. margarine or butter, melted
1 large egg white
Chocolate Filling:
1 envelope unflavored gelatin
1/4 C. cold water
1/2 C. water
6 Tbs. cocoa powder
1 tsp. cornstarch
1/2 C. Splenda Granular
3 egg yolks, lightly beaten
1 tsp. vanilla
3 egg whites
2 Tbs. granulated sugar
3/4 C. light whipped topping

Directions

Preheat oven to 350 degrees. Lightly coat a 9-in. pie pan with nonstick cooking spray. Combine crumbs in a small bowl or food processor (pulse to make crumbs from crackers). Add cocoa powder, Splenda, and margarine; stir or pulse. Add egg white and stir well, or pulse again. Pour crumb mixture into pie plate. With your fingers, the back of a spoon, or with a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate. Bake 8-10 minutes. Soften gelatin in 1/4 C. cold water. Set aside. Put 1/2 C. water in small saucepan. Whisk in cocoa, cornstarch, Splenda and egg yolks. Place over medium heat. Cook until thickened and smooth. Add softened gelatin and vanilla. Pour into a large bowl; let cool, stirring occasionally, until mixture mounds when dropped by spoon. In a medium bowl, beat egg whites until frothy. Add sugar and beat until stiff but not dry. Fold into chocolate mixture. Fold in whipped topping and pour into prepared crust.

Yield: 8 Serving