Skinny Frozen Chocolate S’mores Pie

By bweber

Ingredients

• 1 sleeve (8 sheets) low-fat Graham crackers, finely ground
• 4 tablespoons light butter (or regular butter), melted
• 6 ounces fat-free cream cheese
• 4 ounces low-fat cream cheese
• 2 tablespoons cocoa powder
• 2 tablespoons baking blend sweetener (I used Truvia Baking Blend. You can use pure Truvia or Splenda, but you need less.
• 2/3 cup low-fat chocolate coffee creamer (see note)
• 8 ounce tub fat-free whipped topping
• Marshmallow Ice Cream Topping for garnish, optional
• Hot Fudge or Chocolate Ice Cream Topping for garnish, optional (sugar-free options are fine)

Details

Servings 1
Adapted from crazyforcrust.com

Preparation

Step 1

I’ve seen coffee creamer used in so many recipes, but have never tried it. The pie needed some liquid, and instead of using plain milk, I thought to use a flavored non-dairy coffee creamer. What better way to infuse flavor? I used a chocolate flavored, low-fat version. But the beauty is that you can use whatever flavor you want and change up the pie. I almost bought the Bailey’s flavor creamer. Now I want to make this pie again, with a hint of mint!

Since I added cocoa powder for another punch of chocolate, I added some sweetener. I’m always afraid of the bitter taste of unsweetened cocoa and I wanted to be sure there was none. (There isn’t!) I used Truvia Baking Blend, which is a mixture of Truvia and sugar. It’s what I had on hand, so feel free to use what you have. But remember, if you use pure Truvia or Splenda or other sweetener, you may need less, so taste test as you go. Those calories don’t count, so you’re in the clear.

Mix graham cracker crumbs and melted butter with a fork in a small bowl. Press into a 9” pie plate. Freeze until ready to fill.

Beat cream cheese until smooth with an electric mixer fitted with the paddle attachment. (You can use a hand mixer, but I always have trouble with lumps. The electric mixer fixes that for me!) Beat in cocoa, sweetener, and coffee creamer. Gently fold in whipped topping.

Pour into prepared pie shell. Freeze at least four hours or overnight. Drizzle with marshmallow and chocolate ice cream toppings before serving. (The topping is not low-fat, but a little won’t hurt!)