These mini chocolate pies are filled with a homemade pudding that is super easy to make!
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You can have two of these mini chocolate pies for only 3 Freestyle points. Or, if you want to have just the chocolate pudding you can have about 3/4 cup for only 2 Freestyle points.
To figure out the points for the pudding I put all of the pudding ingredients into the WW recipe builder and counted it as four servings.
To make the mini pie crusts I bought a refrigerated pie crust. It came with two in the box, but I only used one.
I unrolled the pie crust and used a 2″ circle cookie cutter to cut out circles.
I only got 20 circles out of the dough the first time, so I rolled the remaining dough into a ball and then used a rolling pin to roll it out and get 4 more circles.
I sprayed a mini muffin tin with no-stick cooking spray and added the pie dough.
While the pie crusts were baking I started making the pudding. I combined the granulated Splenda, cocoa powder, pinch of salt and cornstarch into a medium pan.
I whisked it all together and slowly whisked in the skim milk. I turned the heat on medium and kept whisking the mixture until it started to simmer.
You will notice the pudding starts to thicken up some, but it will get even thicker after it cools in the fridge.
To assemble the mini chocolate pies you can put the pudding in a pastry bag or use a zip up bag with the corner cut. I filled up the pie crusts with the chocolate pudding, then added a little dab of fat-free whipped cream.
If you aren’t serving all of the pies right away I suggest waiting to fill the pie crust so it doesn’t get soggy.
Yield: 24 mini chocolate pies (2 mini pies per serving = 3 points for blue, green and purple)
- 1 refrigerated pie dough
- 1/2 cup granulated Splenda
- 1/4 cup cocoa powder (unsweetened)
- 2 tablespoons cornstarch
- Pinch of salt
- 2 cups skim milk
- 1/2 teaspoon vanilla extract
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Preheat oven to 350 degrees F.
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Unroll pie dough and use a 2 inch circle cookie cutter to cut 24 circles. I got 20 circles out of the dough, then rolled the scraps into a ball and used a rolling pin to roll it out and cut four more circles.
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Spray a mini muffin tin with no-stick cooking spray and put the pie dough circles into each hole. Bake for 16 minutes or until the crust is golden brown.
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In a medium pan add the granulated Splenda, cocoa powder, cornstarch and pinch of salt. Whisk it together, then slowly whisk in the milk.
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Cook over medium heat until it starts to simmer. You will notice the pudding thicken up some. Remove from heat and let it cool before adding it to the pie crusts.
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Put the pudding into a pastry bag or zip up bag with the corner cut and fill each pie crust with pudding. You can also top with fat-free whipped cream.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Kathie
June 7, 2020 at 6:26 pmI wonder if you could freeze the filled crusts?