Prep 25 mins
Cook 0 mins
I got this recipe from a newspaper. Prep time does not include chilling time.
- 9 whole chocolate graham crackers (about 1 1/4 cups when crushed)
- 14.79 ml butter, melted
- 44.37 ml chocolate syrup
- 85.04 g semisweet baking chocolate
- 78.07 ml reduced-fat sweetened condensed milk
- 59.14 ml chopped pecans (optional)
- 473.18 ml nonfat milk
- 2 (198.44 g) package sugar-free instant chocolate pudding mix (4 serving size)
- 226.79 g container frozen fat-free whipped topping, thawed
- Spray a 9-inch pie pan with nonstick cooking spray and set aside.
- Process the chocolate graham crackers in a food processor until finely ground.
- In large bowl, add the melted butter to the graham crackers and mix thoroughly.
- Add the chocolate syrup and mix well.
- Press the crumbs into the bottom of the pie pan and up the sides.
- Place in the refrigerator to firm up.
- Melt the baking chocolate in a double boiler or microwave.
- Add the sweetened condensed milk and mix.
- Spread the chocolate mixture evenly all over the inside of the crust (add pecans now if using).
- Return to the refrigerator.
- In the same bowl that you used for the crust, add the nonfat milk to the pudding mixes and whip with a wire whisk until thick, 1-2 minutes.
- Place 1 1/2 cups of the mixture in the crust and smooth the top with a knife.
- Whisk half of the whipped topping into the remaining pudding.
- Spread that on top of the pie and smooth again.
- Top with the remaining whipped topping.
- Refrigerate for 3 hours or more before serving.
- Store any remaining pie in the refrigerator.
This was really good. We used the sugar free fat free chocolate instant pudding and fat free condensed milk. Everyone was raving about how good it was. It's hard to believe it's a lower fat dessert. We will be making this one a lot I'm sure. Thanks for sharing =)
This was so yummy and hard to believe it's reduced-fat. DH turned his nose up at it when I said it was reduced-fat, but changed his mind after tasting it! I also used a pre-made chocolate pie crust, but followed the other directions exactly. Thanks for posting a wonderfully delicious recipe that I can enjoy while trying to eat a little healthier and congrats on winning the football pool!
Yum! Tastewise, this was an excellent dessert that you feel a little guilty eating, but then you remember that it is reduced fat! But presentation is not the best because it is a little messy to cut and it does not set up all the way, even after 3 hours. I think it might set up better in the freezer. I used a ready made chocolate crust and a 2.1 oz box of sugar-free pudding, which was plenty to fill the pie. I used peanuts instead of pecans which added a nice touch. Thanks for the awesome recipe, I'll be making it again when a chocolate craving hits!