Not-So-Decadent (Reduced-Fat) Triple Layer Mud Pie
photo by Troop Angel
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 9 whole chocolate graham crackers (about 1 1/4 cups when crushed)
- 14.79 ml butter, melted
- 44.37 ml chocolate syrup
- 85.04 g semisweet baking chocolate
- 78.78 ml reduced-fat sweetened condensed milk
- 59.14 ml chopped pecans (optional)
- 473.18 ml nonfat milk
- 2 (198.44 g) package sugar-free instant chocolate pudding mix (4 serving size)
- 226.79 g container frozen fat-free whipped topping, thawed
directions
- Spray a 9-inch pie pan with nonstick cooking spray and set aside.
- Process the chocolate graham crackers in a food processor until finely ground.
- In large bowl, add the melted butter to the graham crackers and mix thoroughly.
- Add the chocolate syrup and mix well.
- Press the crumbs into the bottom of the pie pan and up the sides.
- Place in the refrigerator to firm up.
- Melt the baking chocolate in a double boiler or microwave.
- Add the sweetened condensed milk and mix.
- Spread the chocolate mixture evenly all over the inside of the crust (add pecans now if using).
- Return to the refrigerator.
- In the same bowl that you used for the crust, add the nonfat milk to the pudding mixes and whip with a wire whisk until thick, 1-2 minutes.
- Place 1 1/2 cups of the mixture in the crust and smooth the top with a knife.
- Whisk half of the whipped topping into the remaining pudding.
- Spread that on top of the pie and smooth again.
- Top with the remaining whipped topping.
- Refrigerate for 3 hours or more before serving.
- Store any remaining pie in the refrigerator.
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Reviews
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This was so yummy and hard to believe it's reduced-fat. DH turned his nose up at it when I said it was reduced-fat, but changed his mind after tasting it! I also used a pre-made chocolate pie crust, but followed the other directions exactly. Thanks for posting a wonderfully delicious recipe that I can enjoy while trying to eat a little healthier and congrats on winning the football pool!
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Yum! Tastewise, this was an excellent dessert that you feel a little guilty eating, but then you remember that it is reduced fat! But presentation is not the best because it is a little messy to cut and it does not set up all the way, even after 3 hours. I think it might set up better in the freezer. I used a ready made chocolate crust and a 2.1 oz box of sugar-free pudding, which was plenty to fill the pie. I used peanuts instead of pecans which added a nice touch. Thanks for the awesome recipe, I'll be making it again when a chocolate craving hits!
Tweaks
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Yum! Tastewise, this was an excellent dessert that you feel a little guilty eating, but then you remember that it is reduced fat! But presentation is not the best because it is a little messy to cut and it does not set up all the way, even after 3 hours. I think it might set up better in the freezer. I used a ready made chocolate crust and a 2.1 oz box of sugar-free pudding, which was plenty to fill the pie. I used peanuts instead of pecans which added a nice touch. Thanks for the awesome recipe, I'll be making it again when a chocolate craving hits!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!