This pie isn’t your typical ultra-rich dessert, it’s layered with two kinds of chocolate pudding (one folded with light topping for fluffiness!), set in a graham cracker crust, and chilled to perfection.

It’s perfect for gatherings or when you just want something chocolate-y without going overboard.

If you’re craving chocolate but still want a dessert that feels lighter and more mindful, this Chocolate Pudding Pie from hits the spot.

The Ingredients

Graham Cracker Crust: Quick convenience & controlled portions – Using a ready-made crust saves time and ensures consistent serving sizes.

Granulated Splenda: Splenda is a zero-calorie sweetener that helps reduce added sugars.

Unsweetened Cocoa Powder: Cocoa powder is rich in flavonoids – plant compounds linked to heart-healthy benefits. Choosing unsweetened cocoa gives deep chocolate taste with minimal added sugar.

Cornstarch: Cornstarch helps the pudding thicken to a luscious texture without adding extra fat or dairy solids.

Salt: Just a pinch helps balance sweetness and bring out the chocolate flavor.

Vanilla Extract: This makes the pudding more aromatic and sweeter without added sugars.

Skim Milk: Using skim milk helps keep calories and fat lower compared with whole milk or cream, while still providing protein and calcium for bone health.

Fat-Free Cool Whip: This adds creaminess to the pie without the heavy calories and fat found in cream.

Click here to track the points on your Weight Watchers app.

How to Make Chocolate Pudding Pie

Add the Splenda, cocoa powder, cornstarch, and salt to a medium pan. Whisk the dry ingredients together.

Now add the vanilla extract then slowly add the skim milk while whisking together with the dry ingredients.

Cook over medium heat until it starts to simmer. The pudding will thicken once it starts to simmer. Remove from heat and let cool.

Add half of the pudding mixture (about 1 cup) to the bottom of the pie crust.

Fold the Cool Whip into the remaining pudding. Once it is combined add it to the pie crust.

Refrigerate for 4 hours or overnight.

Ingredients

1 store bought graham cracker crust
1/2 cup granulated Splenda
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
Pinch of salt
1/2 teaspoon vanilla extract
2 cups skim milk
4 oz. fat free Cool Whip

Instructions

Add the Splenda, cocoa powder, cornstarch and salt to a medium pan. Whisk the dry ingredients together.
Add the vanilla extract then slowly add in the skim milk while whisking together with the dry ingredients.
Cook over medium heat until it starts to simmer. The pudding will thicken once it starts to simmer. Remove from heat and let cool.
Add half of the pudding mixture (about 1 cup) to the bottom of the pie crust.
Fold the Cool Whip in to the remaining pudding. Once it is combined add it to the pie crust.
Refrigerate for 4 hours or overnight.

This is the Mini Chocolate Pie recipe.

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 Desserts. It’s filled with delicious desserts perfect for Weight Watchers!