Chocolate-Macadamia Nut Pie

Photo: Oxmoor House

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.

Yield: 10 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 0.0%
  • Fat: 15.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 32.7g
  • Fiber: 1.1g
  • Cholesterol: 9mg
  • Iron: 1mg
  • Sodium: 134mg
  • Calcium: 8mg


  • 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)


  1. 1. Combine crushed cookies and butter. Press mixture firmly in bottom of a 9-inch springform pan coated with cooking spray.
  2. 2. Combine softened ice cream and nuts, stirring well. Fold in whipped topping. Pour mixture into prepared crust. Cover and freeze until firm.
  3. 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
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