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Creamy Chocolate Almond Pie

SUBMITTED BY: Mary Jones

"Folks will be lining up for seconds after one bite of this dreamy dessert from Mary Jones of St. Louis, Missouri. Crunchy almonds a hint of coconut add a special touch to the pretty pudding pie."
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PREP TIME  25 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/4 cups reduced fat chocolate wafer crumbs
  • 2 tablespoons sugar
  • 2 tablespoons butter or stick margarine, melted
  • 1 egg white
  • FILLING:
  • 2/3 cup nonfat dry milk powder
  • 1 1/3 cups cold water
  • 1 (1.4 ounce) package sugar-free instant chocolate pudding mix
  • 1 cup reduced-fat whipped topping, divided
  • 1/4 cup chopped almonds
  • 3/4 teaspoon coconut extract, divided
  • 2 tablespoons flaked coconut, toasted
  • 1 tablespoon miniature semisweet chocolate chips

DIRECTIONS

  1. In a food processor, combine wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Cool completely before filling.
  2. In a bowl, whisk milk powder and water until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Fold in 1/4 cup whipped topping, almonds and 1/2 teaspoon extract. Pour into prepared crust; refrigerate for 15 minutes. Combine remaining whipped topping and extract; spread over filling. Sprinkle with coconut and chocolate chips; refrigerate until serving.

FOOTNOTE

  • Nutritional Analysis: One piece equals 218 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 206 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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