Double Layer Chocolate Pie

Double Layer Chocolate Pie

K. Bryant 0

"A lower fat chocolate cream pie from the best kept secret of the South - Tishomingo, Mississippi."

Ingredients {{adjustedServings}} servings 279 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

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  1. Combine 1 1/2 cups milk and pudding mix in a bowl. Beat with an electric mixer until thick. Spread pudding into pie crust.
  2. Beat Neufchatel cream cheese, sugar, and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping. Spread over chocolate pudding. Sprinkle with grated chocolate. Cover, and chill for at least 3 hours.
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Reviews 6

  1. 6 Ratings


This was easy and good. Make sure to eat the two layers and crust together. Separately they are "ok" but all together they are good. It reminds me of a no bake cheesecake. **UPDATE** After this chilled overnight, the taste of the cream cheese completely it just tastes like chocolate pudding with a graham cracker crust.


My husband is a diabetic, so this lowfat, low sugar recipe is great! I substitued sugar for splenda, but it was about 2 Tbsp, I also used 'chocolate fudge' sugarfree pudding instead of regular chocolate. Also, I used a full 8oz. of reduced fat cream cheese. I guess that makes it more fattening, but the cream cheese flavor is more vivid and makes a fuller pie. Very Good!


Really delicious, especially given the lower fat and lower sugar aspects of this recipe. My husband, who is usually picky about me substituting healthier ingredients in recipes, devoured his slice of pie, as did I!