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Sugar free chocolate cream pie


with sugar free whipped cream topping

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Rate this recipe 3.9/5 (17 Votes)


  • 1 box 2.1 oz. Sugar free instant chocolate Pudding
  • 1/4 cup Unsweetened cocoa Powder
  • 2 cups Milk
  • 1 quart Heavy Whipping Cream or 2 Pints
  • 2 cups Splenda
  • 2 teaspoons Vanilla Extract
  • 1 Frozen Pie Crust


Servings 6
Preparation time 20mins
Cooking time 20mins


Step 1

Cook frozen pie crust according to directions on package. Meanwhile, Mix chocolate pudding, unsweetened cocoa powder, and milk in a big mixing bowl. Let stand while you Whip cream splenda and vanilla in another large mixing bowl untill mixture hold it's shape when you remove the beaters. Mix at least half the whipped cream into the pudding mixture. Remove pie crust from oven when it is slightly browned or golden brown, your preference. Let pie crust cool. Put chocolate moose pudding mixture into cooled pie shell. Top with remaining whip cream. Any extra moose pudding mixture and cream can be made into parfaits. Refrigerate pies, and any extra pudding and cream for at least two hours, or put in freezer for 30 minutes. Enjoy!


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