Creamy Chocolate Pie
¼ cup unsweetened coca powder
2 tablespoons vegetable oil
¼ cup sugar
1/3 cup low-fat (1)% milk (I used fat free evaporated)
4 ounces reduced-fat cream cheese, softened (I'll try fat free next time)
1 container (12 ounces) frozen light whipped topping, thawed (I used 8 oz.)
1 9 inch reduced-fat graham cracker pie crust
1. In a large bowl, combine the cocoa powder and oil. Add the sugar and milk; mix with a spoon until smooth.
2. Add the cream cheese and beat with electric mixer on medium until smooth. With a spoon, fold in the whipped topping until well blended.
3. Pour into pie crust, cover loosely and freeze for 4 hours, or until firm.
Fat: 15 g
Let me add here that I wasn’t able to find a low fat graham cracker crust at my local Walmart. and that mixing the cocoa until smooth was a job. We all know how it likes to clot up when it gets wet. But, I was very pleased with the outcome. SR and I both think it tastes a lot like chocolate ice cream. Serving suggestion was to add more whipped topping and sprinkles, but I think it was great just like it was. It wasn’t too rich and had just enough zing to it. As you can see below, we took a big chunk out of it last night....well, SR did. I only took a small wedge. He got a good sized wedge and took some for his lunch today.
I can actually catagorize this one as a success! There are some other interesting sounding recipes in this little book, and I'll try them soon. There are also some that I would like, but after living with SR for almost 33 years, I know I would be wasting my time cooking them.
If you try this, let me know how you like it. It's a quick and easy dessert to take somewhere or keep in the freezer for anytime you want a quick chocolate fix.