Makeover French Silk Pie
Indulge in a slice of decadence with this *Makeover French Silk Pie*—a lighter twist on the classic dessert that doesn’t skimp on flavor. Featuring a buttery graham cracker crust, a silky layer of whipped vanilla cream cheese, and a rich chocolate filling made with melted semisweet chocolate and a hint of unsweetened cocoa, this pie is the perfect combination of creamy and chocolaty. Topped with a cloud of lite whipped topping and a sprinkle of mini chocolate chips, it’s a show-stopping treat that's as beautiful as it is delicious. With just 30 minutes of prep and a few simple ingredients, this no-fuss dessert is ideal for holidays, dinner parties, or any occasion when you crave something extraordinary. Best served chilled, this lighter French silk pie will have your guests coming back for seconds!
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Recipe Information
Ingredients
- 1.25 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 3 tablespoons Butter, melted
- 4 ounces Reduced-fat cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Lite or sugar-free whipped topping, thawed
- 4 ounces Semisweet chocolate chips
- 0.25 cup 2% milk
- 1 tablespoon Unsweetened cocoa powder
- 2 Eggs
- 2 tablespoons Mini chocolate chips, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes, then allow to cool completely.
In a mixing bowl, beat the reduced-fat cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until fully combined and fluffy.
Fold in 1 cup of the whipped topping gently until no streaks remain. Spread this mixture evenly over the cooled graham cracker crust and refrigerate.
In a small saucepan set over low heat, combine the semisweet chocolate chips, milk, and cocoa powder. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool slightly.
In a separate mixing bowl, beat the eggs on high speed for 2-3 minutes, until fluffy. Gradually pour the chocolate mixture into the eggs while continuing to beat, ensuring it is well incorporated.
Spread the chocolate mixture over the cream cheese layer in the pie. Refrigerate for at least 4 hours, or until set.
Before serving, spread the remaining 1 cup of whipped topping over the top of the pie. Garnish with mini chocolate chips, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
