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Chocolate-Berry Cream Pie

Photo: Jan Smith
Yield 8 servings (serving size: 1 wedge)
This can be prepared a day in advance, but wait to spread the topping until you're ready to serve.

Ingredients

  • Crust:
  • 1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous Chocolate Wafers)
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1 egg white
  • Cooking spray
  • Filling:
  • 1 cup fat-free cottage cheese
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 6 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup Triple Berry Curd

Nutrition Information

  • calories 218
  • caloriesfromfat 26 %
  • fat 6.3 g
  • satfat 2.6 g
  • monofat 2.1 g
  • polyfat 1 g
  • protein 10.9 g
  • carbohydrate 29.6 g
  • fiber 0.8 g
  • cholesterol 99 mg
  • iron 1.2 mg
  • sodium 249 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, combine first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack.

  3. To prepare filling, combine cottage cheese and next 5 ingredients (through salt) in a food processor; process for 1 minute or until smooth. Add eggs and egg yolk; process until smooth. Spoon filling into prepared crust. Bake at 350° for 35 minutes or until set. Cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

  4. To serve, spread Triple Berry Curd evenly over top.