This no-bake chocolate pie combines cocoa, chocolate yogurt mousse, and whipped topping inside a prepared graham-cracker crust. It needs about 3 hours in the refrigerator to set before slicing.
Ingredients
- 3 cups light whipped topping, thawed and divided
- 1/4 cup unsweetened cocoa powder
- 12 oz Yoplait Whips Chocolate Yogurt Mousse, or a similar product
- 1 reduced-fat graham-cracker pie crust
Fill and chill
- Measure 2 1/2 cups of the thawed whipped topping into a large bowl, reserving the remaining 1/2 cup for serving.
- Add the cocoa powder and chocolate yogurt mousse.
- Stir until the cocoa is fully incorporated and the filling looks evenly blended.
- Spoon the chocolate mixture into the prepared graham-cracker crust and smooth the top.
- Cover the pie and refrigerate for about 3 hours, or until the filling is set.
Serve
Cut the chilled pie into eight wedges. Top each wedge with 1 tablespoon of the reserved whipped topping. The source also allows the pie to be cut into 12 smaller pieces when a smaller serving is preferred.
Keep the pie cold through the setting period and slice it only after the center is firm. A clean knife between cuts helps keep the soft chocolate filling from marking the next wedge.
