When I am feeling indulgent, this is my go to sweet tooth fix! (sorry as soon as I made it my kids ate it so the pie in the picture is no longer whole!)
Not only is this pie super easy to make, its low carb! Yes!! Approx. 25 carbs in the whole pie! And to taste it you wouldn’t even know. Trust me, I’ve been making this pie for years and my whole family loves it and never knew it was low carb until they wanted the recipe. This pie is a big hit at parties and holiday dinners!
Ingredients you will need:
- 1 cup of Splenda
- 1 brick of bakers unsweetened chocolate
- 1/2 c of almond milk (or you can use what ever milk you like)
- 1 tube (6-8oz) light cool whip
- 1 8oz phili cream cheese (1/3 less fat is what I use)
- 12.5 oz spice supreme chocolate sprinkles
Break up your unsweetened bakers chocolate into pieces. Melt them in a pan on low-med (be sure to keep an eye on it so it doesn’t burn) As the chocolate is melting add in your 1/2 c of almond milk and keep stirring until all the chocolate is melted. Once it’s all the way melted remove it from the heat and pour it into a bowl.
Next add in your tube of cool whip, splenda and cream cheese. With a mixer cream these ingredients together until its well blended and there are no cream cheese clumps left.
Next add in your chocolate sprinkles ( use 1/2 the 2.5 oz bottle in the mix and the rest on top on the pie) mix together with a spoon. Pour the pie mixture into your graham cracker crust and add the rest of the spinkles on top for decoration.
This pie is so light, rich and creamy delicious your family will love it! Especially if they are big chocolate fans! Give it try and let me know what you think!
total carbs in this whole pie are approx. 25 carbs -vs- 44 carbs in a Marie Calendars chocolate pie.