This chilled chocolate pie layers a bittersweet chocolate topping, peanut butter pudding, and whipped topping in a chocolate cookie crust. It makes 10 slices.
Ingredients
- 1 box (1.3 ounces) chocolate fat-free, sugar-free cook-and-serve pudding mix
- 2 cups cold skim milk
- ¼ cup creamy peanut butter
- 2 ounces bittersweet chocolate, melted
- 2 cups frozen fat-free, sugar-free whipped topping, thawed and divided
- 1 chocolate cookie pie crust (6 ounces)
Instructions
- Cook the pudding mix with the milk in a large saucepan according to the package directions.
- Remove the pan from the heat and whisk in the peanut butter.
- Set the pan in a bowl of ice water for 5 minutes, stirring occasionally.
- Whisk the melted bittersweet chocolate with ½ cup whipped topping until well blended. Spread this mixture over the bottom of the crust.
- Whisk 1 cup of the remaining whipped topping into the pudding mixture until well blended. Pour the filling into the crust.
- Refrigerate for 3 hours, or until firm.
- Top the pie with the remaining ½ cup whipped topping and cut into 10 equal slices.
Yield
Makes 10 slices.
Storage
Keep the pie covered in the refrigerator and use within 4 days.
