Chocolate Raspberry Cream Pie Recipe
Diabetic Friendly Recipe
Chocolate Raspberry Cream Pie main ingredient is raspberry jam. Chocolate filling is made with sugar free pudding. Top with chocolate flavored whipped topping - instructions included.
One 9-inch pie crust brushed with egg whites, baked and cooled
1/3 cup all fruit raspberry jam
3-1/2 cups 1 percent milk
2 packages (4 serving size) chocolate sugar-free instant pudding
1/4 cup whipping cream
1 packet sweetener (such as Stevia)
1/2 teaspoon vanilla
1 teaspoon sugar free hot chocolate mix (optional)
Evenly spread jam over the bottom and half way up the sides of the pie crust.*
Thoroughly beat together milk and pudding mix for one to two minutes. Gently pour the pudding over the raspberry layer, and refrigerate. Allow two hours to gel.
For best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until peaks form and then droop. Add sweetener and vanilla. Beat until stiff. Spread a thin layer of topping over the entire pie. Dust topping with sugar-free hot chocolate mix.
Recipe makes 8 servings.
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