June/July 2012

Reduced-Fat Chocolate Cream Pie

Healthier pie with real butter in the crust, real chocolate and milk in the pudding, and real heavy cream in the topping? Really?

Why This Recipe Works

Using chocolate graham crackers in place of Oreo cookies for our pie crust gives us great chocolate flavor for significantly fewer calories. The test kitchen’s reduced-fat chocolate pudding recipe needed to be thickened with a few extra ounces of chocolate to turn it into a sliceable pie.

Traditional chocolate cream pie has 790 calories, 57 grams of fat, and 32 grams of saturated fat per slice. Our Reduced-Fat Chocolate Cream Pie has 320 calories, 18 grams of fat, and 10 grams of saturated fat per slice.


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Serves 8


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8 whole chocolate graham crackers, broken into 1-inch pieces
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted and cooled
1 ounce neufchatel cheese, softened


½ cup (3 1/2 ounces) granulated sugar
3 tablespoons cornstarch
2 tablespoons Dutch-processed cocoa
teaspoon salt
2 ½ cups whole milk
1 large egg, lightly beaten
4 ounces bittersweet chocolate, chopped fine
2 teaspoons vanilla extract


½ cup heavy cream
1 tablespoon confectioners' sugar
½ teaspoon vanilla extract
Nutritional Information


Per Serving (Serves 8)

  • Calories 369
  • Cholesterol 64 mg
  • Fat 19 g
  • Sodium 163 mg
  • Saturated 10 g
  • Carbs 46 g
  • Trans 0 g
  • Dietary Fiber 1 g
  • Monounsaturated 5 g
  • Sugar 33 g
  • Polyunsaturated 1 g
  • Protein 5 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 8

For a firmer pie that is easier to slice, let it set up overnight.

1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Spray 9-inch pie plate with vegetable oil spray. Process graham crackers and sugar in food processor to fine crumbs, about 10 seconds. Add butter and neufchatel and pulse until combined, about 8 pulses. Press crumbs into bottom and up sides of prepared pie plate. Bake until top edge is slightly lighter in color and crust is set, about 15 minutes. Cool completely, about 30 minutes.

2. FOR THE PUDDING: Combine sugar, cornstarch, cocoa, and salt in bowl. Beat milk and egg together in medium saucepan. Whisk sugar mixture into pan. Add chocolate and bring mixture to boil over medium heat, whisking constantly. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy, about 3 minutes. Remove pan from heat, stir in vanilla, and strain through fine-mesh strainer. Pour pudding into cooled crust. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate until completely cool, at least 3 hours.

3. FOR THE WHIPPED TOPPING: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 ­minutes. Spread whipped topping evenly over pie. Serve.

Secret Ingredient: Chocolate Graham Crackers

Low in fat, high in flavor: Some chocolate pie crusts use crushed chocolate sandwich cookies, which are laden with fat. We went a lighter route that still had plenty of chocolate flavor.