White Bottom Chocolate Pies

Prep: 16 minutes; Chill: 4 minutes. Enjoy your own little chocolate pie--there's no need to share.

Yield: 6 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 33%
  • Fat: 9.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 5.3g
  • Carbohydrate: 38.3g
  • Fiber: 0.7g
  • Cholesterol: 12mg
  • Iron: 0.8mg
  • Sodium: 496mg
  • Calcium: 118mg


  • 1 (3.9-ounce) package chocolate fudge-flavored instant pudding mix
  • 1 3/4 cups 1% low-fat milk
  • 1/2 teaspoon vanilla extract
  • 4 ounces light cream cheese, softened
  • 2 tablespoons sugar
  • 1 (4-ounce) package mini graham cracker pie crusts (such as Keebler)
  • 6 tablespoons frozen reduced-calorie whipped topping, thawed
  • 2 tablespoons chocolate curls (optional)


  1. Prepare pudding mix according to package directions, using 1 3/4 cups milk; stir in vanilla extract. Cover and chill.
  2. Combine cream cheese and sugar, stirring until smooth. Spoon cream cheese mixture into pie crusts, carefully spreading to cover bottoms of crusts.
  3. Spoon pudding over cream cheese mixture; top each pie with 1 tablespoon whipped topping. Sprinkle with chocolate curls, if desired.
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