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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.

Ingredients

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Instructions

Serves 8

Ingredients

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CRUST

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

PUDDING

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

WHIPPED TOPPING

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

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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Instructions

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.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.