1/2 tbsp. cornstarch
2 tbsp. cocoa
1/8 tsp. salt
1/2 c. skim milk
1 egg, separated
1 1/2 tsp. liquid sweetener
1/2 c. evaporated milk
1 tsp. vanilla
12 graham crackers (made into crumbs)

Mix together cornstarch, cocoa, salt and blend in scalded milk. Add slightly beaten egg yolk and sweetener. Cook over low heat or in a double boiler until thick. Cool. Fold in evaporated milk and stiffly beaten egg white. Add vanilla. Place half of graham cracker crumbs in 8 inch pie pan. Pour in filling and top with remaining crumbs. Freeze until firm. Store in freezer. Will keep for 2 weeks.