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close up of a slice of chocolate pie with hazelnuts topped with cool whip, shaved chocolate and a fresh mint sprig

Amazing Cool Whip Chocolate Pie

Cool Whip Chocolate Pie recipe is made with low sugar chocolate wafer cookies, egg whites, and a dairy-free whipped topping.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 264kcal
Author Amee


  • 3 egg whites
  • 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


  • 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.


  • 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.


Calories: 264kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 229mg | Potassium: 101mg | Fiber: 2g | Sugar: 30g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg