posted by Meryl 06-08-102 8:57 PM
1 reduced-fat, graham cracker pie crust (Keebler, for example)
1 large egg white
2 3/4 cups skim milk
2 (1.4-ounce) packages sugar-free chocolate instant pudding
1 tbsp cocoa
1/2 tsp vanilla
3 tbsp (1 1/2-ounces) mini-morsel, semi-sweet chocolate chips, divided
2 cups fat-free, non-dairy topping
Place oven rack in the lower-middle position and begin heating the oven to 375 degrees. Remove the plastic cover from the prepared graham cracker pie crust.
In a small bowl, whisk the egg white until bubbles appear. With a brush, lightly coat the crust with the beaten egg white. Bake for 5 minutes. Cool on a wire rack for 15 minutes.
While the crust cools: Add the milk, pudding mix, cocoa and vanilla to a medium mixing bowl. With an electric mixer at medium speed, mix until blended. Raise the mixer speed to medium-high and mix for two minutes. Turn the mixer off. Add two tablespoons of the chocolate chips, and with a spoon or rubber spatula, stir and fold until combined. Pour the pudding mixture into the cooled graham cracker crust and refrigerate three hours, or until set.
Spoon the non-dairy topping on top of the pie filling, and with a long-blade metal spatula, spread the topping evenly as if frosting a cake. Sprinkle the remaining one tablespoon of chocolate chips over the topping. Serve immediately or refrigerate until needed.
Makes eight servings.
Nutritional information Per Serving: Calories (246), Calories from fat (21%), Protein (8.1 grams), Fat (5.7 grams), Saturated fat (2 grams), Dietary fiber (1 gram), Carbohydrate (46.4 grams), Cholesterol (3 mg), Sodium (502 mg), Sugars (18.6 grams)
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