Diabetic Cooking

Chocolate Pie



  • 1/2 cup reduced-fat biscuit baking mix
  • 1 1/4 cups sugar
  • 3 tablespoons unsweetened cocoa powder, plus additional for garnish
  • 3 egg whites
  • 1 egg
  • 2 tablespoons (1/4 stick) margarine, melted
  • 1 1/2 teaspoons vanilla
  • Whipped cream and sliced strawberries (optional)


Preheat oven to 350°F. Spray 9-inch pie pan with nonstick cooking spray.

Combine baking mix, sugar, and 3 tablespoons cocoa in large bowl; mix well. Stir in egg whites, egg, margarine, and vanilla until smooth and well blended. Pour into prepared pan.

Bake 40 minutes or until toothpick inserted into center comes out clean.

To serve, slice into wedges. Top with whipped cream, additional cocoa, and strawberries, if desired.

Tip: Cocoa powder is sold plain for baking. Don’t confuse it with hot chocolate mix, which combines cocoa with with other ingredients such as milk powder and sugar. Cocoa mixes should not be substituted for cocoa powder in recipes.

Yield: 8 servings.

Nutrition Facts Per Serving:
Calories: 194, Carbohydrates: 38 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 177 mg, Fiber: 0 g

Exchanges per serving: 2 Bread/Starch, 1/2 Fat.

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