Categories: Pies
Ingredients
- 1 1/2 cups vanilla wafer cookies, in crumbs (about 40 cookies)
- 3 Tablespoons melted butter
- 1 Tablespoon water
- One 3-ounce package low-fat cream cheese, room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/3 cup low-fat milk
- One 8-ounce package frozen nonfat whipped topping, thawed
- 1/3 cup mini chocolate chips, plus 2 Tablespoons for garnish
Directions
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Preheat the oven to 350 degrees.
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Spray a 9-inch springform pan with nonstick cooking spray.
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Reserve 1 Tablespoon of the vanilla wafer crumbs for garnish.
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In a small bowl, combine the remaining ground crumbs with the melted butter and 1 tablespoon of water.
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Mix well with a fork until crumbs hold together.
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Press the mixture into the bottom of the springform pan to make a crust.
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Make sure to cover the bottom of the pan completely with the mixture.
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Bake the crust for 15 minutes on the middle rack.
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Remove pan with baked crust from the oven and allow to cool, about 15 minutes.
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In a medium-size mixing bowl, using an electric hand mixer or stand mixer, beat the cream cheese, sugar and vanilla until smooth.
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Then alternate adding the cocoa powder and milk, a little at a time, mixing well in between additions until each portion is completely incorporated.
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Fold in the whipped topping and 1/3 cup mini chocolate chips.
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Pour the mixture from over the cooled crust in the pan.
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Freeze the pie for 8 hours or overnight (up to 24 hours.)
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When ready to serve the pie, release the springform pan and carefully remove the base. (If the pie is sticking to the pan, run a knife or thin spatula along the edge to loosen it from the sides of the pan.)
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Carefully slide the pie off the springform base onto a serving platter.
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Sprinkle the reserved 1 Tablespoon of wafer crumbs along the top edges of the pie to make a border.
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Then generously sprinkle inside the crumb border the 2 Tablespoons of mini chocolate chips reserved for garnish.
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Serve immediately.