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Heavenly Chocolate Pie Recipe

Heavenly Chocolate Pie Recipe

“I lightened this up with fat-free, sugar-free and reduced-fat products.” What a lovely way to satisfy chocolate cravings! Donna Roberts - Manhattan, Kansas
TOTAL TIME: Prep: 15 min. + chilling YIELD:8 servings


  • 1 cup fat-free vanilla frozen yogurt, softened
  • 2 cups fat-free milk
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • Chocolate curls, optional
  • 1 reduced-fat graham cracker crust (8 inches)


  • 1. In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set.
  • 2. Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours. Yield: 8 servings.

Nutritional Facts

1 piece: 235 calories, 6g fat (4g saturated fat), 2mg cholesterol, 433mg sodium, 40g carbohydrate (18g sugars, 0 fiber), 5g protein.

Reviews for Heavenly Chocolate Pie

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MarineMom_texas User ID: 31788 253454
Reviewed Aug. 31, 2016

"I made this pie recently and give it an easy five stars. With hubby off sugar and both of us watching what we eat, this pie was not only healthy but yummy. We will be having this delicious pie again. I highly recommend this pie.

Volunteer Field Editor"

keely27 User ID: 4249986 240455
Reviewed Dec. 28, 2015

"Tastes like it was made from fat-free sugar-free and reduced-fat products. I'd rather skip the work of making this pie and eat a real cookie"

BWRW User ID: 7294815 159725
Reviewed Apr. 2, 2014

"We loved this pie ! It's the best chocolate pie we ever ate, and it was easy to make.!"

kiltyone User ID: 1148967 162431
Reviewed Mar. 31, 2014

"I did this recipe and used a lighter version of graham crackers as well. I have done this using the Pistachio pudding along with the Fudge type. Both made with Splenda. There is, by the way , nothing wrong with Aspartame. Splenda etc., anything that can be used with heat is just fine. If you are watching what you eat for Diabetic reasons don't use Agave syrup or any of the alcohol sweetners. Those of you who use STEVIA please be aware that it has NEVER gained FDA approval and it is not reccommended for anyone.

Those of you making statements regarding the horrible problems with sugar substitutes have never done research and that is more than obvious. I have done medical reserach for over thirty years and the substitutes are safe. They do not cause Alzheimer's, Autisim,
or your husbands toe nail fungus. They are FDA approved. If they caused any of these diseases you would find them off the shelves before you could blink your eyes."

ElaineRoseNespeca User ID: 3933434 106229
Reviewed Mar. 31, 2014

"Delicious!! Did change up the crust and used a ready made crust that I baked. But the filling was really good. You wouldn't even know that this was a light version of a chocolate pie, it was so good!"

thomsmom User ID: 2041371 113964
Reviewed Mar. 21, 2014

"Good recipe. Please everyone do your own research on what artificial ingredients are or are not good for you. I will not comment on aspartame or other sugars and sugar substitutes. Also when looking at low/no fat items double check how much sweetener and type of sweetener has been added to make up for the lost flavor from the fat. I saw one ice cream where no fat vanilla had more calories than the regular vanilla of the same brand. Everyone enjoy it however you substitute. Thank you, Donna Roberts"

RockieRoad10 User ID: 7435709 105192
Reviewed Mar. 21, 2014

"I don't understand all the talk about sweeteners not all contain cancer causing agents a true cook, cooks with love and makes substitution's when needed use your imagination once in a while instead of being so quick to judge, wonderful recipe, thank you."

gweaks User ID: 1191347 105190
Reviewed Mar. 20, 2014

"I agree with hunnybearone about the aspartame. My mother died of alzheimers disease and the organization highly reccomends to stay away from aspartame. If you can't have sugar use Truvia instead, but not products with aspartame,, please take heed in this for your own good."

hunnybearone User ID: 6911247 174559
Reviewed Mar. 20, 2014

"Do you really have any idea of this recipe revision? Please educate yourself by going online and researching aspartame. And while you're researching, look up what 'light' and 'fat-free' really do to you, too. Please, think about what you are putting in YOUR mouth, but also into the mouths of your children and spouses. I suggest that you 'unlighten' this recipe and just have it in moderation! The only reason I gave this 1 star is because that is the only way I could post."

DBoyer User ID: 427662 172937
Reviewed Mar. 20, 2014

"My husband is diabetic. He will love this. I will try to use all sugar-free items, if possible. And to those who have nothing better to do than police recipes and put out nasty remarks to others, get a life. Everyone is old enough to make their own decisions about what they eat and their lifestyle choices. It's too bad there's not a delete button for those type of comments."

No_Time_To_Cook User ID: 6334849 176043
Reviewed Mar. 31, 2013

"This was excellent... light and tasty. I used sugar-free cheesecake pudding instead of the vanilla."

michellenewman User ID: 3194171 159723
Reviewed Nov. 20, 2012

"Diabetics type 1 are born with diabetes, it has nothing to do with Diet or exercise. My sugar free pudding has no saturated fat. the crust could be made with sugar substitute, lowering the carb count. The Yoghurt is High in sugar, and should be left out in favour of Vanilla flavouring. The whipped topping is high in sugar, and should be switched with sugar free topping mix.adding a 1/2 cup more skim milk should replace the missing cup of yoghurt. This would make the pie much more diabetic friendly."

joymoreland User ID: 6223539 209953
Reviewed Nov. 19, 2012

"Very good and very easy to make. My kind of recipe."

jlascherman User ID: 582890 162268
Reviewed Nov. 16, 2012

"I do eat real this pie. I appreciate these recipes."

Marclare User ID: 6689497 106219
Reviewed Nov. 15, 2012

"Wonderful pie. I used a granola crust which gave it a little crunch. It is great to see recipes that diabetics can have. If anyone here wants sugary desserts, use regular sugar content ingredients. Please, lets have more low or non-sugar desserts."

Netizen User ID: 4154355 106215
Reviewed Nov. 15, 2012

"Looks yummy but all those trans fats in the pudding and frozen topping are not healthy. And trans fats are accumulative and very hard to get rid of."

RedRain User ID: 702637 105179
Reviewed Nov. 15, 2012

"Too much liquid to make the pie. Use the small packages (1.85 oz.) of instant puddings for the recipe or it won't congeal correctly. TOH did NOT test this recipe or they would have changed it!"

becky1025 User ID: 4355832 172913
Reviewed Nov. 24, 2011

"I followed the directions to the T, and it turned out wonderful! I am changing my eating habits to low fat, and this is just wonderful for the sweet cravings. The only thing I did different was instead of using a whisk, I used my handmixer. I will be making this again, and again, and again!"

katelyncolinlogan User ID: 6327627 174558
Reviewed Nov. 6, 2011

"Just a comment, I have a huge family and

more than half are diabetics.Most aren't overweight or inactive, but we're all stuck
with this disease and we still love good food and we have to cut corners to stay
healthy. Keep recipes like this coming!!"

candirice User ID: 5624536 157732
Reviewed Nov. 5, 2011

"Oh my goodness. It's pie! Go for the gusto, use the full fat versions and take the stairs or park farther from the store. Have a little faith. It's pie!"

lurky27 User ID: 1251896 162267
Reviewed Mar. 17, 2011

"This is a light, yummy treat! I followed the recipe exactly and had no problems.

~ Theresa"

Grammajo7 User ID: 2102241 209952
Reviewed Jan. 26, 2011

"I used the large boxes of sugar free pudding, didn't bother with the weight in the recipe. It looks delicious, and I plan to chop some almonds to sprinkle on top when serving."

madelinehr User ID: 5322234 178392
Reviewed Jul. 29, 2010

"I would make this recipe again, however I would not spread the whipped topping on top as directed. I also used the reduced fat topping and it totally flattened out and dripped over the edge. How did they make the recipe following the ingredients and making it look like the picture?"

Zizzyb User ID: 28950 174557
Reviewed May. 16, 2010

"We had a horrible result because we went by the ounces listed. It turned into a mikshake in a crust. I will try making it again using the recipe without going by the ounces."

CWOCN User ID: 4346648 176041
Reviewed Mar. 24, 2010

"silky texture - does not need full amount of whipped topping."

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