Low Calorie Chocolate Layer Pie

Three layers of texture in one pie, and none of them require much effort. The crust is just flour and reduced-calorie margarine pressed into the plate and baked golden. No rolling, no chilling, no crimping.

The middle layer is softened reduced-fat cream cheese blended with powdered sugar and a couple tablespoons of light whipped topping. It’s thin but rich enough to bridge the gap between the crispy crust and the pudding above it.

The top layer is sugar-free chocolate pudding whisked with skim milk and water until smooth, then spooned over the cream cheese. The remaining whipped topping goes on last as the crown.

Everything chills in the fridge until the layers set up firm enough to slice cleanly. This is a pie that satisfies a chocolate craving without the calorie load of a traditional chocolate cream pie.

Kitchen Tips

• Press the flour-margarine crust firmly and evenly across the bottom. Thin spots bake faster and burn while thick spots stay doughy
• Make sure the cream cheese is fully softened at room temperature. Cold cream cheese won’t blend smooth and you’ll have a lumpy layer
• Whisk the pudding mix vigorously for a full two minutes. Under-whisking leaves it thin and runny instead of set
• Chill at least an hour before serving. The pudding layer needs time to firm up so the slices hold their shape

Variations

• Use a sugar-free vanilla pudding instead of chocolate for a lighter, more neutral flavor
• Swap the flour crust for a low-calorie graham cracker crust
• Top with a few fresh raspberries or shaved chocolate curls for a dressier presentation