Chocolate Creme Pie

Chef’s notes

This simple, easy, no bake desert will surely be the it at you next family gathering. You can keep it a secret or share it with the crowd that this is a healthy alternative to normal pie. I think everyone will be amazed at how good it really is.

Details

• ⏲️ Prep time: 30
• 🍳 Cook time: 0
• 🍽️ Servings: 8

Ingredients

• ¹⁄₃ cup of Heavy Cream- 0g sugar, 5.5g carbohydrates
• ³⁄₄ cup of Half and Half- 6g sugar, 3g carbohydrates
• 4oz Sugar Free Cool Whip (¹⁄₂ small container) - 0g sugar, 37.5g carbohydrates
• 1.5oz box (small box) of Sugar Free Instant Chocolate Pudding- 0g sugar, 32g carbohydrates
• 1 Pecan Pie Crust- 24g sugar, 72g carbohydrates

Directions

1. The total pie has 30g of sugar and 149.50g of carboydrates. So if you cut the pie into 8 equal slices, that would come to 3.75g of sugar and 18.69g carbohydrates per slice. If you decided to not eat the crust, your sugar intake would be .75 gram per slice and the carborytrates would be 9.69g per slice. Based on your objective, you could use only heavy whipping cream and no half and half to further reduce your sugar intake.
2. Mix all wet ingredients and the instant pudding until thoroughly mixed and a consistent color has been achieved. The heavy whipping cream causes the mixture to thicken the more you mix it. So, I’d recommend using an electric mixer. Once you are satisfied with the color, start mixing in the whipping cream until it has a consistent “chocolate” color thorough. Once your satisfied with the color, spoon the mixture into the pie crust, smooth the top to your liking, and then refrigerate for one hour before serving.