ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Macadamia Nut Pie

Photo: Oxmoor House
Yield 10 servings (serving size: 1 slice)
This pie is sure to please everyone, whether they're "low-carbers" or not. And it has the added benefit of being a make-ahead dessert.


  • 1 (6.5-ounce) package sugar-free chocolate sandwich cookies, crushed (about 1 2/3 cup)
  • 3 tablespoons butter, melted
  • Cooking spray
  • 2 cups chocolate fat-free, no-sugar-added ice cream, softened
  • 1 (3 1/2-ounce) jar unsalted macadamia nuts, coarsely chopped
  • 2 (8-ounce) cartons frozen fat-free whipped topping, thawed
  • Shaved sugar-free chocolate bars (optional)
  • Toasted macadamia nuts (optional)
  • Whipped topping (optional)

Nutrition Information

  • calories 276
  • caloriesfromfat 0.0 %
  • fat 15.6 g
  • satfat 4.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.9 g
  • carbohydrate 32.7 g
  • fiber 1.1 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 134 mg
  • calcium 8 mg

How to Make It

  1. Combine crushed cookies and butter. Press mixture firmly in bottom of a 9-inch springform pan coated with cooking spray.

  2. Combine softened ice cream and nuts, stirring well. Fold in whipped topping. Pour mixture into prepared crust. Cover and freeze until firm.

  3. Remove sides of springform pan; let pie stand 10 minutes before serving. Top with chocolate shavings, toasted nuts, and whipped topping, if desired.

  4. carbo rating: 32

The Complete Step-by-Step Low Carb Cookbook