Heart Healthy Mud Pie

A chocolate pie that skips the butter and ice cream but still hits that mud pie craving. The crust is made from graham cracker crumbs mixed with cocoa powder, unsweetened applesauce (standing in for most of the fat), a pinch of cinnamon, and just two teaspoons of margarine. It bakes up firm and chocolatey with a fraction of the fat in a traditional crust.

The filling is frozen coffee-flavored nonfat yogurt spread into the cooled crust and popped in the freezer. That coffee-chocolate combination is a classic for a reason. A drizzle of chocolate syrup over the top before serving seals the deal.

Let the pie sit out for a few minutes before slicing so the frozen yogurt softens just enough to cut cleanly.

Pro Tips

• Press the crust firmly and evenly across the bottom and up the sides. Loose crumbs crumble when you cut slices.
• Soften the frozen yogurt slightly before spreading. Rock-hard yogurt tears the crust apart.
• Refrigerate the baked crust until it’s completely cold before adding the yogurt filling.
• Use a knife dipped in warm water for the cleanest slices through the frozen filling.

Variations

• Use frozen chocolate yogurt instead of coffee for a double chocolate version.
• Top with fresh raspberries or sliced strawberries for a fruity contrast.
• Crush a few chocolate graham crackers and sprinkle on top for extra crunch.