Photo of Triple-Chocolate Cream Pie by WW

Triple-Chocolate Cream Pie

6
6
6
SmartPoints® value per serving
Total Time
55 min
Prep
30 min
Cook
25 min
Serves
12
Difficulty
Easy
The filling in this pie is so silky and smooth - it’s super chocolatey and super rich.

Ingredients

olive oil cooking spray

3 spray(s)

chocolate graham cracker(s)

7 square(s)

light butter

1½ tbsp(s)

egg white(s)

15 gm, beaten

sugar

½ cup(s)

cornstarch

cup(s)

unsweetened cocoa powder

¼ cup(s)

table salt

1 pinch

low-fat milk

½ cup(s)

egg(s)

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)

Instructions

  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

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