Here is a great tasting dessert recipe to include for next Halloween or anytime, Black Bear Pie. It’s my take on mud pie, although on the lighter side. I used Teddy Grahams to fashion a crust together with pecans to enhance the flavor and provide a crunch to every bite. You’ll feel guilty eating this dessert, but I assure you this treat is no trick! For an added twist, try tossing a shot of chilled espresso to the pudding for an instant boost. Try it out and let me know what you think.
Black Bear Pie
Yield: 8 Servings
1 ¼ cupNabisco Teddy Grahams, chocolate
1 Tbs.Unsalted butter, softened
1 Tbs.Pecans, chopped
2 oz.fat free Cream Cheese
2 cupsfat free milk
2.1 oz. box sugar free chocolate pudding mix
2 scoops ProV 60 Chocolate protein powder (Optional)
1 Tbs. Pecans, chopped
½ oz. 60% cacao, chopped into pieces
¼ cup Teddy Grahams, save 8 as garnish, chop the rest
1 cupnon-fat Redi Whip topping for garnish
Method of Preparation
1.Preheat the oven to 350 degrees.
2.In a food processor, pulse teddy grahams to a fine crumb. Add butter and pecans and pulse to combine.
3.Spray 8-inch pie dish with non stick spray. Press graham mix into pie plate using wax paper. Bake 12 minutes and let cool 1 hour.
4.Place milk and cream cheese into blender and blend until smooth.
5.In a bowl, mix pudding mix into milk mixture until smooth. If you are using protein powder, add it to the bowl at this point.
6.Stir in toppings and pour into chilled pie shell and refrigerate 1 hour.
7.Garnish with whipped topping and whole teddy grahams.
1/8 pie – without Protein powder
150 Calories; 5g Fat; 5g Protein; 20g Carbohydrates; 1.5g Fiber
1/8 pie – with Protein powder
190 Calories; 5.5g Fat; 12g Protein; 21g Carbohydrate; 1.5g Fiber
The Fit Chef