Source: Marlene Koch's Eat What You Love

Rich with the flavors of chocolate and cream cheese, this no-bake mousse-like pie tastes downright decadent.

Servings

1 tbsp butter
1 cup graham cracker crumbs (chocolate)
1 tbsp unsweetened cocoa powder
1 egg whites
0.33 cup unsweetened cocoa powder
8 oz low fat whipped cream cheese , at room temperature
4 oz fat free cream cheese , at room temperature
8 oz frozen whipped topping , thawed
3 tbsp Topping, hot fudge, sugar free, fat free
2 oz Baking Chocolate, unsweetened, grated , for garnish
1 cooking spray
0.75 cup SPLENDA® No Calorie Sweetener, granulated , divided
1 tbsp canola corn oil
0.33 cup semi sweet chocolate chips (or 2 ounces semi sweet baking chocolate)

1 Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.
2 In a medium bowl, combine the graham cracker crumbs, 1 tablespoon of the cocoa powder, ¼ cup of the sweetener, the margarine, and oil. Add the egg white and stir well. Press the crumb mixture into the sides and bottom of the pie plate. Bake for 8 to 10 minutes, and set aside to cool completely.
3 Place the chocolate in a small microwave-safe bowl and heat for 1 to 1 1/2 minutes, or until it appears shiny and looks partially melted. Remove and stir. Set aside.
4 Using an electric mixer, beat together the cream cheeses in a medium bowl for 2 minutes, or until creamy. Beat in the melted chocolate, and the remaining ½ cup sweetener and 1/3 cup cocoa powder. Gently beat in half of the whipped topping. Use a spatula to fold in the remaining topping.
5 Spoon the filling into the cooled crust and smooth the top. Refrigerate at least 2 hours or until set. Just before serving, slightly warm the fudge sauce. Stir well and drizzle over the pie.