This amazing Cool Whip Chocolate Pie recipe is made with low sugar chocolate wafer cookies, egg whites, and a dairy-free whipped topping. Lightened-up and refreshing, this healthier chocolate pie is the perfect sweet summertime dessert! I’ve also included a gluten-free variation for a delicious gluten-free and dairy-free dessert!
This cool whip chocolate pie showcases a unique ingredient that makes it not just any cool whip chocolate pie and that ingredient is chocolate wafer cookies. It may sound odd but it makes a quick and delicious pie "crust." However, I still consider this a "crustless" chocolate pie as the "crust" layer is more like a cookie spread.
I used organic chocolate animal crackers but any wafer-style cookie will work. Also, for this healthier chocolate pie, we won't be adding any refined sugar or flour.
You have the option to add hazelnuts for crunch, flavor and because chocolate and hazelnut are meant to be (Nutella, anyone?). Now it is time to get baking!
Why You'll Love This Recipe
- Quick and easy This is a no-fuss summer dessert recipe that barely needs baking.
- Healthier version of a classic. This is a cool whip chocolate pie WITHOUT chocolate pudding.
- Great make-ahead dessert you can freeze and save for later.
- Adaptable. The ingredients can be adapted to your needs and preferences with simple swaps and substitutions.
Ingredients & Equipment
This chocolate pie is made with low sugar and dairy-free ingredients but can be made with real sugar and dairy products if you prefer.
- Egg Whites - are whipped with sea salt and sugar and then baked with cookie crumbs to create a "cookie crust."
- Salt - enhances flavor and helps the "crust" stick together.
- Coconut sugar (or sucanat or brown sugar) - Coconut sugar is an unrefined palm sugar from the sap of the sap of the flower bud stem of the coconut palm. Sucanat is made from cane sugar extracts, so it has less sucrose and more trace nutrients. I buy it at a local farmer's market but it's readily available at health food stores. Brown sugar also works great in this recipe.
- Chocolate Wafer Cookies - ground into fine cookie crumbs.
- Hazelnuts (optional, but amazing here)
- Pure Vanilla Extract - adds sweet and sugary flavor.
- Frozen Non-Dairy Whipped Topping - like Truwhip (for a healthier version-they have a new Vegan option) but Cool Whip is fine (although not dairy-free).
- Dark Chocolate Bar - like a Hershey's dark chocolate bar or semi-sweet baking bar. You can use sweeter chocolate if you like.
To make this amazing cool whip chocolate pie, you'll also need:
- Large Metal Mixing Bowl (or Standing Mixer)
- Handheld Electric Mixer (or Standing Mixer)
- Spatula - to gently fold in the cookie crumbs into the egg whites and to spread out the pie layers in the pan.
- 9" Round Pie Pan
- Cooling Rack
If you love simple pie recipes, you should try this Whipped Chocolate Ice Box Pie with Pecan Crust, Gluten-Free Summer Squash Pie (a great way to use up squash from the garden), Light Coconut Cream Pie, or a family favorite Orange Meringue Pie recipe.
How To Make Cool Whip Chocolate Pie
Preheat oven and prepare pan: Preheat oven to 325 degrees. Spray a 9" pie pan with cooking spray. Set aside.
Beat egg whites into stiff peaks: In a large mixing bowl, add eggs whites and sea salt. Beat egg whites over high speed until foamy.
Continue beating while gradually adding in the sugar. Beat until a caramel-colored mousse-like consistency with stiff peaks forms.
Make cookie crumb "crust." Gently fold in finely ground chocolate wafer cookie crumbs and vanilla extract.
Bake. Spread cookie/egg white mixture in the bottom of the pie pan and bake for 30 minutes or until the center is firm to the touch.
Cool. Transfer the pie pan to a rack to cool completely before moving on to the next step. This pie will appear golden on top from the meringue, but when you slice it open you'll find lots of chocolatey goodness.
Add whipped topping and garnish. Once the first layer has cooled, spread frozen whipped topping on top. Garnish with a shaved dark chocolate bar and optional chopped hazelnuts. Enjoy!
Recipe Tips
- Getting the egg whites to form "stiff peaks" works best if the bowl is cold.
- The secret to the rich, chocolaty "crust" in this pie is ground chocolate animal crackers. If you can't find animal crackers, any chocolate wafer cookie that is low in sugar will work well.
- Keep the whipped topping chilled until right before you're ready to add it. Cool whip will slowly but surely destabilizes at room temperature.
- For easier slicing, let pie chill in the fridge for 30 minutes after adding the whipped topping and garnishes.
Variations & Mix-Ins
To make a gluten-free cool whip chocolate pie, simply use your favorite gluten-free chocolate wafer-style cookies. The rest of the recipe is naturally gluten-free.
Use a different cookie: I love making this pie with chocolate animal crackers but really any dry, crispy cookie will work. Chocolate graham crackers are another tasty option, just make sure that they are low in sugar so they don't make the pie overly sweet.
Mix & match nut toppings: feel free to use walnuts, pecans, or macadamia nuts. If you prefer it without nuts, it's fine to leave them out completely, but they add a nice texture contrast to the pie. I happen to love the crunch and flavor of hazelnuts in this dessert.
Make flavored Cool Whip: To customize this pie with a flavored whipping topping, simply fold a dash of flavored extract into the whipped topping (peppermint, chocolate, hazelnut, maple, orange, etc).
Storing & Freezing
Storing Leftovers: If you happen to have leftovers, be sure to store them covered in the fridge and enjoy them within 3 to 4 days.
Freezing: You can freeze the whole pie. To do so, let it chill in the fridge for a few hours so the whipped topping is stable. Then, double wrap the pie in plastic wrap and freeze for up to 1 month. Thaw in the fridge or enjoy frozen.
Important: Cool whip chocolate pie should not be stored at room temperature. The whipped topping will remain stable for at least 2 hours but any longer and it will start to lose its shape. To extend your chocolate pies shelf-life, keep it cold.
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Amazing Cool Whip Chocolate Pie
Ingredients
- 3 egg whites
- ⅛ teaspoon sea salt
- ¾ cup coconut sugar Can also use sucanat or brown sugar
- ¾ cup finely ground chocolate wafer cookie crumbs
- ½ cup chopped hazelnuts
- ½ teaspoon real vanilla extract
- 8 oz container of frozen non-dairy whipped topping Truwhip for a healthier version, but Cool Whip is fine
- Dark chocolate bar for grating on top
Instructions
- Preheat oven to 325 degrees.
- Spray a 9" pie pan with cooking spray and set aside.
- In a large mixing bowl, beat egg whites and sea salt at high speed until foamy. Gradually add sugar and beat until stiff peaks form. The egg white mixture will be a nice caramel color.
- Fold in cookie crumbs, hazelnuts and vanilla extract.
- Pour into pie pan and bake for 30 minutes or until center is firm. Cool completely.
- Spread whipped topping over pie and garnish with shaved dark chocolate. Serve and enjoy!
- Store leftovers (if there are any!) in the refrigerator.
Notes
- Getting the egg whites to form "stiff peaks" works best if the bowl is cold.
- You can easily make this recipe gluten-free by using gluten-free chocolate animal crackers.
- Keep the whipped topping chilled until right before you're ready to add it. Cool whip will slowly but surely destabilizes at room temperature.
- For easier slicing, let pie chill in the fridge for 30 minutes after adding the whipped topping and garnishes.
Nutrition
*This post has been updated from the original post published May 2012
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Carrie's Experimental Kitchen
Oh Amee, this sounds delicious! I love the combination of chocolate and hazelnuts. I've never purchased/used sucanat before. Is it found by the sugar or is it something only found in a health food store? Great post!
Amee Livingston
Thank you, Carrie!! I get sucanat at a local farmer's market, but Whole Foods and other health food stores will carry it.
Angie {Successful2gether}
Yummy! i bet this was amazing!
Amee Livingston
Thank you Angie! 🙂
The Better Baker
Yum oh yummmmm! My mouth was watering just reading this post. Pinning for now to make later! Thanks much Amee for sharing this special summertime treat.
Amee Livingston
Hi Marsha!! 🙂 Thank you so much! I hope you're doing great!! We love this pie, it's so easy and good!
Monika
Just a FYI. Tru whip isn't dairy free - it contains sodium caseinate from milk...
Water, tapioca syrup, vegetable oil (palm kernel oil, coconut oil), cane sugar, tapioca maltodextrin, contains less than 2% of each of the following: light cream, soy lecithin, sodium caseinate (from milk), xanthan gum, guar gum, natural flavors, and beta carotene (for color).
Amee Livingston
Hi Monika! Tru whip actually recently came out with a vegan option.