This chocolate pudding pie is super easy and comes together faster than any other pie I’ve ever made. The filling made from instant pudding mix, so it takes like 10 minutes start to finish, and then you just let it chill in the fridge for two hours. That’s my favorite thing to do these days…chill for two hours. So it’s not surprising I like a pie to do the same 😉
So it’s been a little over two months since #FreshCoastRetreat and I’m having major withdrawals. I miss the amazing inspirational sessions and the delicious meals. I miss the fantastic fireside chats and beautiful sunsets. I miss all the incredible people, and I want to go back… right.now.
One of the people on #FreshCoastRetreat was Amy from Amy’s Healthy Baking. Amy’s blog focuses on, you guessed it, healthy baking! She published a cookbook called Healthier Chocolate Treats, and is now turning that cookbook into an eCookbook! This works great for me, as I was able to pull it up on my phone and buy the ingredients while at the grocery store, without having to write the ingredients down ahead of time, or lug around a cookbook! Truthfully, it shouldn’t have been hard to remember because I already had everything except for the graham crackers and instant pudding! But still, the “e” version is such a helper in the store!
This recipe combined two of my favorite desserts: pie and pudding. I love pudding because it reminds me of my childhood. I’m not sure why, as my mom wasn’t huge on sweets, but for some reason, pudding just takes me back! I gave it a little “maturity” with some fresh raspberries and mint as a garnish. Garnish = grown up. Obviously.
The pudding in the filling is sugar-free, and there is no added sugar in the crust, so this dessert is a little less sweet than most. If you like sweet desserts, you may want to add a tablespoon or two of sugar (though that will obviously make it less healthy).
Amy’s book is available now, and you can purchase it here. It’s full of healthier chocolate recipes such as: strawberry banana chocolate chip muffins, chocolate kettle corn, molten chocolate cake, and s’mores cheesecake bars. All recipes come with nutritional information at the end, and the beginning starts with the basics of equipment and ingredients! There are three chapters: Breakfast (yay chocolate for breakfast!), Snacks, and Desserts (obvi). Pick up your copy here!
- 12 full chocolate graham cracker sheets
- 1 TBSP melted butter (unsalted)
- 1 egg white
- 1 (2.1 oz) package fat-free, sugar-free chocolate instant pudding mix
- 2½ cups nonfat milk
- Preheat oven to 350.
- In a food processor, process the graham crackers until crushed into fine crumbs. Mix with the butter and egg white and press into your pie plate. Bake for 10 minutes.
- Meanwhile, make the pudding according to instructions on the box.
- Allow the crust to cool completely, then fill the pudding, then let chill in fridge for at least 2 hours.