Skip to Content

Chocolate Pudding Pie

Please follow and like us:
RSS
Facebook
Twitter
Youtube
Pinterest
Yummly

This chocolate pudding pie is a delicious low point dessert!

It has not one, but two layers of chocolate. It’s a delicious homemade pudding recipe that’s easy to make.

I bought a premade graham cracker crust so all I had to worry about was the filling.

Previously I made mini chocolate pies with my homemade chocolate pie recipe. They are perfect for a portion controlled dessert. You can have 2 mini pies for 3 points with blue, green and purple.

This chocolate pudding pie is 6 points per serving for blue, green and purple. It’s so good, you won’t believe it’s so low in points!

To make the pudding you simply add the dry ingredients to a pan and slowly whisk in the skim milk. Cook it over medium heat until it starts to simmer.

You will notice the pudding start to thicken once it has simmered. Once it’s thickened you want to remove it from the heat and let it cool.

Once cooled you will add half of the pudding to the pie crust.

Then you will add 4 oz. of fat free Cool Whip to the remaining pudding. Gently fold it together until it is combined.

Spread this layer of pudding over the other pudding in the pie crust.

Next you want to put the pie in the fridge for 4 hours to let it set. I usually make it the day before I plan on serving it.

That’s all there is to this chocolate pudding pie! It’s a great dessert for get-togethers. Nobody will guess it’s WW friendly!

Chocolate Pudding Pie

Yield: 8 servings (6 points per serving for blue, green and purple)

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

  2. Add the vanilla extract then slowly add in the skim milk while whisking together with the dry ingredients.

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

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

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

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

Recipe Rating




Joan Pfeifer

Tuesday 8th of December 2020

I think there is supposed to be corn starch in this recipe.

%d bloggers like this: