Sugar Free Pretend Chocolate Cream Pie Recipes

SUGAR FREE CHOCOLATE CREAM PIE RECIPE - (3.9/5)

Steps:

• Cook frozen pie crust according to directions on package. Meanwhile, Mix chocolate pudding, unsweetened cocoa powder, and milk in a big mixing bowl. Let stand while you Whip cream splenda and vanilla in another large mixing bowl untill mixture hold it's shape when you remove the beaters. Mix at least half the whipped cream into the pudding mixture. Remove pie crust from oven when it is slightly browned or golden brown, your preference. Let pie crust cool. Put chocolate moose pudding mixture into cooled pie shell. Top with remaining whip cream. Any extra moose pudding mixture and cream can be made into parfaits. Refrigerate pies, and any extra pudding and cream for at least two hours, or put in freezer for 30 minutes. Enjoy!

PAM'S SUGAR FREE CHOCOLATE PIE

Steps:

• Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.

SUGAR FREE PRETEND CHOCOLATE CREAM PIE

Steps:

• For the first layer: Beat cream cheese, and splenda in medium bowl until blended and smooth. You can add a splash of milk if it won't smooth out.
• Stir in half the whipped topping. Mix until smooth. Spread this layer on the bottom of the crust.
• For the second layer: Beat pudding mixes and milk with whisk until smooth, approximately 2 minutes. The pudding will be thick. Stir in the remaining whipped topping and spread over the previous layer.
• Grate chocolate shavings over pie. Refrigerate for 4 hours or until firm.

SKINNY TRIPLE CHOCOLATE PIE

Steps:

• In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
• Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
• Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.

SUGAR-FREE CHOCOLATE CREAM PIE (DIABETIC)

Steps:

• In a saucepan, mix together cocoa, stevia, cornstarch and salt.
• Stir milk in gradually.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
• Blend in vanilla.
• Cool 10 minutes. Pour into pie shell; refrigerate.
• Top with whipped cream before serving.