Easy Peasy Chocolate Dessert. Come and Get it!

This recipe is comparable to a delectable chocolate cream pie. It's a homemade, low calorie, absolute treat that can be assembled in less than an hour and is so easy a child can help. 


I found this recipe in a Richard Simmons' diet dessert cookbook called "Sweetie Pie" that I bought at a thrift store. It is hilariously put together, but definitely worth a second look. 


My slightly modified recipe is as follows:

• 1 chocolate gram cracker pie crust. I used an Oreo crust.

• 14 oz worth of dark chocolate bars broken into pieces. 60% dark Ghirardelli was the best quality for the most reasonable price.

• 1 packet of unflavored gelatin. I could not find any unflavored Jell-O, so let me know if you do. I used a brand called 

• 1/4 c water. Sink water is the cheapest option :]

• 4 Tbs unsweetened cocoa powder. I use my Nestle all of the time, I encourage an investment in this product.

• 2 Tbs sugar. Don't splurge on anything fancy.

• 12 oz condensed fat free milk. I used Equate, and it was enhanced with the same vitamins as the name brands. 

• 16 oz container of frozen fat free whipped topping. Cool Whip is not expensive. 

With all of the ingredients including chocolate, this recipe came to about $11 but is only around 200 calories per slice. Compare to Marie Callender's chocolate cream pie which is 600 calories a slice! 


Directions:


The first step is to bring the water to a low boil and then remove from heat. Stir in the gelatin until it is dissolved. Do not let it sit for too long or else it will stick to the bottom of the pot!


Pour the condensed milk into another pot and bring to a boil, later stirring in the sugar, cocoa powder, gelatin, and chocolate bar pieces. Stirring with a wisk will create the best results later on. :]


Next pour the chocolate mixture into a bowl and and place it in the refrigerator to set, about every 15 mins. for the next 45 mins. Remove the cool whip topping from the freezer and let it start to defrost.


After the chocolate mixture has hardened to about pudding consistency, gently fold in the whipped topping. Give the new mixture a few good stirs with a wisk removing all lumps from the whipped topping.


Transfer the chocolate mixture into the chocolate gram cracker crust and set in the refrigerator over night. The original recipe calls for only 2 hours but I rested it for about 4 and it was still pretty soft. 


Decorate with whipped cream and strawberries for a special occasion and to impress your guest.


My five year old soux chef Zachary stated that the pie was "freaking da bomb!"