Double Chocolate Pudding Pie


This chocolate pudding pie is a fantastic lower calorie holiday treat to serve at your next family get together.  Maybe there are people in your family that aren’t partial to the traditional Thanksgiving “pumpkin, apple, pecan, and/or sweet potato” pies.  With this chocolate pie, both kids and adults alike, will be asking that you make this delicious treat for years to come.   Enjoy!

14 graham cracker squares (7 full sheets)

2 tablespoons butter or margarine, melted

1 tablespoon water

1 tablespoon unflavored gelatin

1/3 cup boiling water

2/3 cup sugar

1/3 cup cocoa powder (preferably unsweetened, Dutch process cocoa powder)

1/4 cup cornstarch

1/8 teaspoon salt

3 cups skim milk

2 ounces bittersweet chocolate, chopped

2 teaspoons vanilla extract

Preheat the oven to 350 degrees and spray a 9-inch pie plate with cooking spray. In a food processor, process the graham crackers until finely ground. Add the butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until fully dissolved. Set aside.

In a medium saucepan mix the sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.

Before serving, garnish the pie with fat free whipped topping, if desired.

Makes 8 (generous) servings.  Per Serving: 256 calories, 8 g total fat, 3 g saturated fat, 0 g trans fat, 36 g carbohydrates, 4 g fiber, 7 g protein, 241 mg sodium, 2 mg cholesterol.

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