Chocolate-Berry Cream Pie

Photo: Jan Smith

This can be prepared a day in advance, but wait to spread the topping until you're ready to serve.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 26%
  • Fat: 6.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1g
  • Protein: 10.9g
  • Carbohydrate: 29.6g
  • Fiber: 0.8g
  • Cholesterol: 99mg
  • Iron: 1.2mg
  • Sodium: 249mg
  • Calcium: 56mg

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

Preparation

  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.
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