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Double Chocolate Pudding Pie

When we hear the words “double the chocolate, yet half the fat” we automatically think it’s too good to be true. The Food Network is here to change that with Ellie Krieger’s Double Chocolate Pudding Pie. It’s the perfect way to indulge in a yummy dessert and stay healthy without sacrificing flavor. Follow these 6 easy steps and you’ll be on your way to a guilt-free Thanksgiving!


  • 14 graham cracker squares (7 full sheets)
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • 1 tablespoon unflavored gelatin
  • 1/3 cup boiling water
  • 2/3 cup sugar, plus 1/2 teaspoon
  • 1/3 cup cocoa
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 3 cups 1 percent low-fat milk
  • 2 ounces bittersweet chocolate, chopped
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream



  1. Preheat the oven to 350 degrees and spray a 9-inch pie plate.
  2. Using a food processor, process the graham crackers. Once finely ground, press the crumb mixture into the pie plate (about 1 inch up the sides). Bake for 10 minutes and let it cool.
  3. While the crust is cooking, make the pudding by placing the gelatin in a small bowl, add boiling water and stir until dissolved. Set aside.
  4. Using a saucepan, mix the 2/3 cup of sugar, cocoa, cornstarch, and salt while gradually adding half of the milk. Whisk until smooth then, whisk in the rest of the milk. Turn the heat to medium and cook, whisking constantly, until the mixture thickens and boils (10 minutes).
  5. Turn off the heat and add the chocolate. Stir until melted. Stir in the vanilla and reserved gelatin. Pour mixture into the pie crust and place in the refrigerator for 3 hours.
  6. Whip the cream and remaining ½ tsp. of sugar together and garnish the pie with whipped cream.




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