Chocolate-Berry Cream Pie

Chocolate-Berry Cream Pie Recipe
Photo: Jan Smith
This can be prepared a day in advance, but wait to spread the topping until you're ready to serve.


8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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
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


Preheat oven to 350°.

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.

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.

To serve, spread Triple Berry Curd evenly over top.