Skinny Frozen Chocolate S’mores Pie

Yes, I know. “Skinny” and “Pie” don’t always belong in the same sentence. But I put it there anyway!

Wednesday, January 23, is National Pie Day. {Not to be confused with Pi Day, which is my favorite day of the year!} I mean, I’m Crazy for Crust. I kind of had to post a pie for National Pie Day, right?

I love pie. Love it like I want to marry it. The only thing I don’t like about pie? How big it is. It comes to my kitchen, ready to party, in a 9″ pie plate. Always ready to dance, I pick up a fork and do the tango with it…and then I realize not only did it bring its bad self to my kitchen, it brought 3,456,000 of it’s best friends, calories, with it.

My husband is absolutely no help. He looks at something sweet and turns to his WW Brownies instead, leaving me to dance off into the night with a 9″ pie…all to myself.

So, to celebrate National Pie Day, I made you a skinny pie. A skinny frozen pie, one that can be out of your sight in the freezer.

{Yeah right, does that actually work for anyone?}

You won’t know this is skinny, I promise!

This pie utilitzes low-fat or fat-free equivalents of all the normal suspects: cream cheese, whipped topping, graham crackers, and butter. The crust is low-fat graham crackers with butter spread that has a lot less fat than regular butter. I used a combination of low- and fat-free cream cheeses, fat-free whipped topping, and my new favorite ingredient: coffee creamer.

I’ve seen coffee creamer used in so many recipes, but have never tried it. The pie needed some liquid, and instead of using plain milk, I thought to use a flavored non-dairy coffee creamer. What better way to infuse flavor? I used a chocolate flavored, low-fat version. But the beauty is that you can use whatever flavor you want and change up the pie. I almost bought the Bailey’s flavor creamer. Now I want to make this pie again, with a hint of mint!

Since I added cocoa powder for another punch of chocolate, I added some sweetener. I’m always afraid of the bitter taste of unsweetened cocoa and I wanted to be sure there was none. (There isn’t!) I used Truvia Baking Blend, which is a mixture of Truvia and sugar. It’s what I had on hand, so feel free to use what you have. But remember, if you use pure Truvia or Splenda or other sweetener, you may need less, so taste test as you go. Those calories don’t count, so you’re in the clear. 😉

Because I was using graham crackers for the crust and chocolate for the filling, my mind naturally went to s’mores. I drizzled the top with a little marshmallow ice cream topping to complete the trio. The ice cream topping isn’t low cal, but it’s good. Feel free to leave it off if you want to save a few calories.

I froze the pie overnight, and let it sit at room temperature for about 15 minutes before slicing. It melted slightly and was creamy and good. You could also just refrigerate it instead of freezing – it just won’t be as firm. Your choice!

Now that you’re schooled on skinny pie, go make one. It’s National Pie Day! It’s, like, against the government to not have pie.

Or something.

Get. In. My. Belly.

Happy National Pie Day!

Skinny Frozen S'mores Pie

5 from 2 votes

Have your pie and eat it too - with less guilt! Use light ingredients to make a frozen s'mores pie with less calories and fat.

Total Time 4 hours hours

Yield 10 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 sleeve 8 sheets low-fat Graham crackers, finely ground
• ▢ 4 tablespoons light butter or regular butter, melted
• ▢ 6 ounces fat-free cream cheese
• ▢ 4 ounces low-fat cream cheese
• ▢ 2 tablespoons cocoa powder
• ▢ 2 tablespoons baking blend sweetener I used Truvia Baking Blend. You can use pure Truvia or Splenda, but you need less. See note.
• ▢ 2/3 cup low-fat chocolate coffee creamer see note
• ▢ 8 ounce tub fat-free whipped topping
• ▢ Marshmallow Ice Cream Topping for garnish optional
• ▢ Hot Fudge or Chocolate Ice Cream Topping for garnish optional (sugar-free options are fine)

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Instructions

• Mix graham cracker crumbs and melted butter with a fork in a small bowl. Press into a 9” pie plate. Freeze until ready to fill.
• Beat cream cheese until smooth with an electric mixer fitted with the paddle attachment. (You can use a hand mixer, but I always have trouble with lumps. The electric mixer fixes that for me!) Beat in cocoa, sweetener, and coffee creamer. Gently fold in whipped topping.
• Pour into prepared pie shell. Freeze at least four hours or overnight. Drizzle with marshmallow and chocolate ice cream toppings before serving. (The topping is not low-fat, but a little won’t hurt!)
• Let stand at room temperature for about 15 minutes before serving.

Recipe Nutrition

Serving: 1serving | Calories: 234kcal

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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More Pie for Pie Day:

Carrot Cake Pie

Alligator Pie

Banana Cream Pie with Golden Oreo Crust

Pies from friends:
Nutella Oreo Cheesecake Deep Dish Cookie Pie by Back for Seconds
Toffee Cream Pie by Kitchen Meets Girl
Monster Cookie Dough Mousse Pie by Something Swanky

What are you doing for National Pie Day? I’m eating pie, talking to Jordan about the gloriousness of pie, and enjoying a Marie Callender’s chicken pot pie for lunch. 🙂

This post may be linked to: Chef in Training, Lil’ Luna, Buns In My Oven, Chic-and-Crafty, I’m Lovin’ it Fridays, Strut your Stuff Saturday, Weekend Wrap Up Party, Sundae Scoop Link Party, and all of these too!