Photo of Triple-chocolate cream pie by WW

Triple-chocolate cream pie

Points® value
Total Time
55 min
30 min
25 min
The filling in this pie is so silky and smooth - it’s super chocolatey and super rich.


Olive oil cooking spray

3 spray(s)

Chocolate graham crackers

7 square(s)

Light butter

1½ tbsp(s)

Egg whites

15 gm, beaten


½ cup(s)



Unsweetened cocoa powder

¼ cup(s)

Table salt

1 pinch(es)

1% low-fat milk

½ cup(s)

Raw egg

1 large

Fat-free half-and-half

2 cup(s)

Grated unsweetened chocolate

1 oz, chopped

Vanilla extract

1½ tsp(s)

Aerosol whipped cream

¼ cup(s)

Pomegranate seeds

2 tbsp(s)


  1. Preheat oven to 350°F. Coat 9-inch pie plate with cooking spray.
  2. To make crust, place crackers in food processor; process until finely ground. Add butter; pulse a few times to combine. Add egg white; pulse a few times until evenly moistened. Firmly press crumb mixture onto bottom and up sides of prepared pie plate. Bake 12 minutes; transfer to wire rack and let cool.
  3. To make filling, in a medium bowl, whisk together sugar, cornstarch, cocoa powder and salt; whisk in milk and egg until blended.
  4. In a large saucepan, heat half-and-half over medium heat until small bubbles appear around edge of pan, about 8 minutes. Gradually whisk half of hot half-and-half into cocoa mixture until blended. Whisk hot cocoa mixture into remaining half-and-half in pan. Cook, stirring frequently with heatproof spatula, until mixture comes to boil, about 4 minutes; boil 1 minute. Remove pan from heat and stir in chocolate and vanilla extract until chocolate melts; pour into cooled crust. Place plastic wrap onto surface of filling; refrigerate until filling is firm, at least 4 hours or overnight.
  5. Remove pie from refrigerator; uncover, garnish with whipped topping and sprinkle with pomegranate arils. Slice into 12 pieces and serve.
  6. Serving size: 1 piece