30 day semi-healthy challenge Chocolate Desserts No-bake

30 Semi-Healthy Days – Day 14: Lighter Chocolate Pie

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I realize that I am pushing the envelope here by making chocolate pie and throwing it into the semi-healthy category, but sometimes a girl just needs to make a pie so stick with me here. My typical chocolate pie recipe is made with a pie crust that is primarily shortening, there are raw eggs in the filling and it’s usually topped with a mountain of whipped cream. It is my husband’s favourite dessert that I make, and it’s really one of the only things that he ever actually requests because he’s not a huge dessert person (which is a ridiculous statement for a human being to make but whatever).  I made a few changes to be able to call this a “lighter” chocolate pie, and it really could not have worked out more perfectly. It tastes just as amazing as the usual, full fat version, and I am really quite proud of the results here. It is light and airy while still managing to be rich and delicious just like a chocolate pie should be. I could eat the entire pie by myself, but I had to bring it to a family barbeque (unfortunately). 

I left out the raw eggs from the filling this time around because it’s always been a little bit iffy to me, and I replaced them with 2 Tablespoons of Greek yogurt. I made the crust out of chocolate sandwich cookies (some oreo off-brand) so still not healthy but a little bit better than the typical shortening crust that I make. I will never be able to say that a cookie pie crust is better than a regular pie crust because I could probably just live off of regular pie crust (with or without the pie because I’m a weirdo). That being said, sometimes a cookie pie crust just really fits well with a pie. If you are really going for an ultra chocolate dessert, then you’ve gotta go with a chocolate cookie pie crust. It’s the same way that a key lime pie just works with a graham cracker crust instead of a regular one. Cookie crusts have their place in the world, and one of those places is right here on this pie.

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Lighter Chocolate Pie
1/4 cup butter, melted
1 package oreo cookies (or similar)
1/2 cup butter, softened
3/4 cup sugar
2 ounces unsweetened chocolate, melted
2 Tablespoons Greek yogurt
1 envelope Dream Whip (or other dessert whipped topping package) 
3/4 cup coconut milk (or regular milk)
1/4 cup hazelnuts, optional

Combine the melted butter and oreos in a food processor until it reaches a texture like wet sand.

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Press into a pie plate to form the crust and store in fridge or freezer until the filling is made.

Cream together the butter and sugar for 2 or 3 minutes until smooth and fluffy.

Add the melted chocolate and Greek yogurt, mixing until smooth (about 5 minutes).

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Combine the coconut milk and the dream whip package in a bowl with a hand mixer, beating until stiff peaks form.

Fold into the chocolate mixture until combined.

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Pour into chilled pie crust and smooth with a spatula. Chill until firm – about 2 hours.

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Meanwhile, toast the hazelnuts. Heat the oven to 180 degrees F. and spread the hazelnuts in a single layer on a sheet pan. Roast for 15 minutes.

Let the hazelnuts cool and then place in a dish towel and roll in between the towel to remove the skins (don’t worry if you don’t get all of them).

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Roughly chop the hazelnuts and scatter over the top of the pie.

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Serve with whipped cream or ice cream!

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30 Semi-Healthy Days - Day 14: Lighter Chocolate Pie
 
Ingredients
  • ¼ cup butter, melted
  • 1 package oreo cookies (or similar)
  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 ounces unsweetened chocolate, melted
  • 2 Tablespoons Greek yogurt
  • 1 envelope Dream Whip (or other dessert whipped topping package)
  • ¾ cup coconut milk (or regular milk)
  • ¼ cup hazelnuts, optional
Instructions
  1. Combine the melted butter and oreos in a food processor until it reaches a texture like wet sand.
  2. Press into a pie plate to form the crust and store in fridge or freezer until the filling is made.
  3. Cream together the butter and sugar for 2 or 3 minutes until smooth and fluffy.
  4. Add the melted chocolate and Greek yogurt, mixing until smooth (about 5 minutes).
  5. Combine the coconut milk and the dream whip package in a bowl with a hand mixer, beating until stiff peaks form.
  6. Fold into the chocolate mixture until combined.
  7. Pour into chilled pie crust and smooth with a spatula. Chill until firm - about 2 hours.
  8. Meanwhile, toast the hazelnuts. Heat the oven to 180 degrees F. and spread the hazelnuts in a single layer on a sheet pan. Roast for 15 minutes.
  9. Let the hazelnuts cool and then place in a dish towel and roll in between the towel to remove the skins (don't worry if you don't get all of them).
  10. Roughly chop the hazelnuts and scatter over the top of the pie.
  11. Serve with whipped cream or ice cream!

 

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