Photo: Becky Luigart-Stayner
10 servings (serving size: 1 wedge)

This lightened version of classic chocolate cream pie features a smooth, rich chocolate filling and a creamy topping, but has only 8 grams of fat per serving.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.

Step 3

To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

Step 4

Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate.

Step 5

Note: If you want to serve this with a dessert wine, try Thomas "Razz," nonvintage Washington State. It's made from raspberries, which go well with chocolate. If your wine shop doesn't carry it, ask them to order it for you.

Ratings & Reviews

Rosemary's Review

January 26, 2016
A very delicious light cream pie recipe....if you like chocolaty dark chocolate.  My husband & I are chocolate lovers but felt this was way too rich in chocolate for us, so I made another pie & cut the cocoa back half & used milk choc chips to make it more of a milk chocolate cream was excellent so I still gave the recipe a 5 star!  And don't ruin this recipe by using a store bought crust, ylch...take the time to make your own graham cracker crust from scratch :)

txbutlerfan's Review

February 24, 2014
Great light cream pie recipe. I made mine with an Oreo cookie crust and substituted aerosol canned whipped cream for the Cool Whip. Definitely a keeper.

VickieG's Review

November 11, 2013
Great recipe! Made 2 pies at once. Made the two graham cracker crusts individually, but doubled the filling recipe. A heavy 3qt saucepan is the minimum size for a double batch, 31/2 or 4 qt even better. I used a Ghiradelli 60% cocoa dark chocolate bar in place of the semi sweet chocolate called for. Delicious!

CarrieLMB's Review

June 23, 2013
Very rich and tasty! With fat free cool whip only 3 WW PP Pts for 1/9.

Jeanmarie's Review

February 09, 2013
I have made this for years. I use a local dairy's enhanced skim milk that cooks like 2%. I have also at times added cinnamon, and or espresso powder. My family most of the time does not even let it get to the pie crust, so we eat it as pudding.

myhoneysmanna's Review

November 19, 2012
This is, hands down, my family's favorite pie. Love, love, loooooove. I know other people like to mix it up. You're welcome to try, but why mess with perfection?

hcooking's Review

October 15, 2012
Great pie. Homemade crust was worth it and pretty simple. I made homemade whipped topping instead of the frozen topping. I know that added a few calories, but it was great!

sobregonuccs's Review

August 07, 2012
I just didn't know how in the world a "light" version of this classicly delicious dessert could do it justice. Ummm...YUM!!! This is delicious!!! My not-so-health-concious husband wanted to devour the whole pie. It is very rich, yet light...just like the description says. TRY THIS RECIPE. It will not disappoint!

lebarta's Review

November 05, 2011
Fantastic! It was even easier using pre-made oreo pie crust - added an extra chocolate element. Very easy and delicious - great for entertaining as it can be made the night before.

corlove0106's Review

June 21, 2011