Lightened Mint Chocolate Cream Pie

Lightened Mint Chocolate Cream Pie


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Select substitutions have made this chocolate pie with a refreshing mint aftertaste into a healthier treat that can be enjoyed guilt-free. For additional touches of cocoa, top the whipped cream with dark chocolate shavings before serving.

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Serving Size / Yield

8-10 servings


  • 2 Tbs. Earth Balance Vegan Buttery Stick
  • 11 oz. Mint Chocolate Chips
  • 1 tsp. Pure Vanilla Extract
  • 2/3 C. Sugar-Free Sweetener, granulated
  • 3 Tbs. Arrowroot
  • 3 Tbs. Unsweetened Cocoa Powder
  • 1/8 tsp. Salt
  • 1 C. Greek Yogurt, chilled and divided
  • 3 Large Egg Yolks
  • 2 C. Skim Milk
  • 2 C. Fat Free Half-and-Half
  • 1/2 C. Powdered Sugar
  • 1 9" Reduced Fat Pie Crust, baked and chilled

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Place buttery stick, mint chocolate chips, and vanilla extract in a large mixing bowl, and set aside. In a medium-sized saucepan away from heat, whisk together the sweetener, arrowroot, cocoa powder, and salt. Whisk in 1/4 cup of yogurt until smooth. Whisk in another 1/4 cup of yogurt, followed by the egg yolks. Place the saucepan over medium heat, and gradually whisk in the remaining yogurt and milk. Bring mixture to a boil, whisking constantly. Let it boil for 1 minute. Pour the mixture into the large mixing bowl with the chocolate and butter. Whisk until the chocolate is melted and the resulting mixture is smooth. Spread plastic wrap across the filling's surface and chill thoroughly. While the filling is chilling, in a medium-sized mixing bowl whip together the half-and-half and powdered sugar on medium-high speed until smooth. Transfer the filling into the pie crust, using a spatula to spread it evenly. Spoon the whipped cream on top, and chill until ready to serve.

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