Recipe: Chocolate cream pie

The only healthy eating plan I have any hope of sticking with needs to include an occasional treat. This is especially true now that my husband and I are hunkered down in our house for who knows how long and every fiber of my being is screaming, “Comfort food! Now!”

This recipe for no-bake chocolate cream pie is so-o-o easy to prepare. And I’ve used some fat-free and sugar-free ingredients to make the dessert a little bit easier on the waistline while the protein content actually adds nutritional value – not just empty calories.

Ingredients

  • 8-inch pre-made graham cracker pie crust or pre-made Oreo pie crust
  • 2 8-ounce packages fat-free cream cheese
  • Large package (2.1 ounce) instant sugar-free chocolate pudding mix
  • 1½ cups fat-free (skim) milk
  • 1 8-ounce tub sugar-free whipped topping

Directions

Combine pudding mix with milk and whisk until well blended and smooth. 

Add 1 cup of the whipped topping to the pudding mixture and stir until blended. 

Place cream cheese in microwave-safe bowl and soften in microwave oven until easily stirred (about 30 seconds to 1 minute).  Whisk cream cheese until all is softened. Add to the pudding and whipped cream mixture and whisk until blended.

Continue to blend mixture in a food processor, or with immersion hand blender, until completely smooth.

Spoon mixture evenly into pie crust and place in freezer for up to an hour until mixture is firm. 

Spread remaining whipped topping evenly over the top of the pie.

Refrigerate the pie for at least 4 hours, or preferably overnight. Refrigerating overnight will make the pie firmer and easier to slice.

Nutrition information

Serving size: 1/8 of pie | Calories: 260 | Carbohydrates: 39 g | Protein: 8 g | Fat: 8 g | Saturated Fat: 6 g | Cholesterol: 1 mg | Sodium: 737 mg | Potassium: 86 mg | Fiber: 0 g | Sugar: 12 g | Vitamin A: 24% | Vitamin C: 0% | Calcium: 13% | Iron: 5%