Almost Guiltless Creamy Chocolate Pie | Renee's Kitchen Adventures

Thursday, April 19, 2012

Almost Guiltless Creamy Chocolate Pie

A few years ago ( pre-blog days) I made  WW Creamy Lemon Pie and just loved it.  It had been on my mind for the past few weeks because of a post WW made on facebook, linking up the recipe.  I remembered how good and how easy it was, and thought it might actually make a really good creamy chocolate pie with a few changes.  Wow...I was so right!  

There is some serious deliciousness packed into this simple dessert.  Divided up into 10 servings, each one comes in at a respectable 7pp.

As you can see, I didn't bother making my own crust this time.  I went with a store bought Oreo Pie Crust from Nabisco.  But if you would rather, you could make your own crust with graham crackers or oreo cookies or even those 100 calorie oreo packs.  ( Nutritional information might be different from what is provided if you choose to use another type of crust)

I topped this lovely pie with some Fat Free Whipped Topping, a little bit of dark chocolate shavings ( using my handy microplane)  and a few chocolate covered espresso beans. 

I know you want to take a bite... :)

Almost Guiltless Creamy Chocolate Pie
adapted from WW Online

Servings - 10   Serving size - 1/10th of pie   Points Plus per Serving - 7 Points+
Calories - 240,   Total Fat - 8.2g,   Carb. - 38,3g,   Protein - 6g,   Fiber - 0.8g

1 Nabisco Oreo Pie Crust
1 - 14 oz. can Fat Free Sweetened Condensed Milk
2 eggs
2 oz. unsweetened chocolate, melted
1 tsp. instant espresso powder, dissolved in about a TBS water
1/2 tsp pure vanilla extract
4 oz. Fat Free Whipped Topping ( 1/2 a small container) 

1.  Preheat oven to 350 degrees F.  

2.  In large bowl, whisk together condensed milk, eggs, melted unsweetened chocolate, dissolved espresso powder, and vanilla extract until smooth.  

3.  Pour mixture into Oreo Pie Crust and bake on baking sheet for about 20 minutes.  ( the mixture will still look somewhat unset in the center...this is fine)  Cool on rack until room temperature and then put in refrigerator overnight.  ( or until well chilled and completely set ) 

4.  Spread with whipped topping and garnish as desired.  Serve cold.  Keep leftovers in refrigerator.  


Boy, this pie really was good.  If you aren't a fan of coffee, don't worry, you can't really taste it.  It just enhances the chocolate flavor..but you could just leave it out if you wish.  If you really like coffee, add a bit more for a nice "mocha" flavor.  The chocolate layer really does stay so nice and creamy and because the milk is already sweetened, there is no need for any additional sugar. 

While I loved the lemon version of this pie...what can I say?  Sometimes a girl just NEEDS chocolate!  

I will be honest with you, I tried to make an orange version of this pie with a ginger cookie crust....EPIC FAIL!  lol  I was glad the chocolate version turned out so well.  :) 

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  1. Drool. Gorgeous and I bet so yummy! Oops to the fail....we all have those :)

  2. This looks delicious. I would eat the whole thing (unfortunately) but I'm pinning this :)

    1. Well if you ate the whole thing Grace, we would have to change the name to Very Guilty Creamy Chocolate Pie! hahaha ( I know what you mean though, it will probably haunt me until it's gone...thank goodness the boys all like it a lot!)

  3. Looking good Renee! My son would love this one but I'm trying to not make desserts except for special occasions like holidays and birthdays. Even so I love to "window" shop at what goodies others are making. :)

  4. I love that this recipe doesn't use instant pudding. Looks deeeeelicious! And a little bit healthier than my cheesecake. And by a little, I mean a lot! Happy weekend, Renee!

  5. Renee, that looks insulin worthy!! Hope you had a great weekend!

  6. This pie is mouthwatering, Renee! What a delicious and decadent treat. It turned out beautifully!

  7. Oh boy this looks so good!!! Definitely a summertime treat :)


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