My son Landon’s favorite dessert is Edward’s Hershey chocolate cream pie that you can buy from the freezer section and it’s loaded with sugar so I was inspired to make my own (a lower carb version)
This is a 3 layered dessert and it’s heavenly. Tastes better than the pie from Edwards.
Ingredients
- 3 bags of highkey chocolate cookies
- 3 tablespoons of kerrygold butter
- 1 block of cream cheese
- sweetener of choice (I used organic pyure)
- 1 box of sugar free chocolate pudding
- 1 tub of sugar free cool whip
- sugar free Hershey syrup
- 2- 2 1/2 cups of heavy whipping cream
- vanilla extract
Instructions
Before making each layer, allow it to rest in freezer to firm up before each layer.
Start out by melting about 3/4 tablespoons of butter and then crush 2 1/2 bags of highkey cookies and mix with the butter. Press into pie dish.
First layer: combine 1 block of cream cheese and 1 cup of heavy whipping cream into stand mixer and add a splash of vanilla and about 3 tablespoons of sweetener or until sweet enough for you. Mix until fluffy. Add this layer straight onto your pie crust.
2nd layer: combine sugar free chocolate pudding with about 1-1 1/2 cups of heavy cream. I also squirted a little sugar free Hershey syrup in this mixture also to give it a deeper chocolate flavor.
3rd layer: just throw dollops of sugar free whipped cream on it.
Last step: crumble more highkey cookies on it and drizzle with sugar free Hershey syrup. Freeze for an hour or so before serving.