In case your day’s not lovely enough…!


Love, love, love this pie.  It’s rich enough that a sliver will do just fine as a wonderful ending to your special dinner.




1 1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs
3 tablespoons butter, melted
Two 8-ounce pkgs. reduced-fat cream cheese, softened
1/3 cup Splenda
1/4 cup DaVinci sugar-free Raspberry syrup (or Torani, or any other brand)
2 cups Splenda-sweetened whipped cream (1 1/4 cups unwhipped)  OR  one 8-ounce container Cool Whip, thawed
1/2 cup sugar-free raspberry jam, warmed
Sugar-free dark chocolate shavings for garnish

Preheat oven to 350 degrees.
In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.

In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 the whipped cream OR 1/2 of the container of Cool Whip. Pour filling into cooled crust. Spread warmed jam over the cream cheese mixture. Cover loosely with plastic wrap (try not to let the wrap stick to the jam – use 3 or 4 toothpicks if necessary) and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings.

Makes 16 servings.

Per Serving: 155 Cal; 4 g Protein; 11 g Fat; 11 g Carb; 0 g Fiber; 3 g Sugar; 150 mg Sodium

12 Comments Add yours

  1. Sylvia says:

    This looks SO yummy!

  2. LuAnn says:

    I’m certain this tastes even better than it looks…..if that’s even possible.

  3. Rhonda says:

    This looks incredible and a new use for my sf choc covered grahams! ty!

  4. Scott O'Neal says:

    Oh oh! It looks like dessert on Sunday! Thanks Linda.

  5. Catwoman says:

    Linda, I love all of your recipes. I have gone from dreading cooking to enjoying it. Which makes life so much easier. I am having a hard time finding sf chocolate graham crackers, can you point me in the right direction??
    Thanks, your creations are to die for…..

    1. Linda says:

      I have not found any sugar free chocolate grahams, either…I use the regular and find they are fine for us. There isn’t that much sugar in each SLIVER of this pie using those!

      I’ve also used the Murray’s double chocolate fudge cookies – they work great, but can be harder to find.

  6. CaSaundra says:

    I am such a huge fan of pies–I haven’t got around to making a raspberry one yet! Your recipes never seize to amaze me and this picture is stunning!

  7. Missa says:

    I made this for my girls work tonightttttttttttt!!! I used strawberry substitutions though because they arent raspberry fans. This is one where possibilities are ENDLESS!!
    Thanks Linda, ❤ your biggest (well not 'literally' anymore, hehe) fan!!

  8. This Valentine treat looks wonderful! Hope you had a great day 🙂

  9. What a beautiful treat! I love the contrast of color with the chocolate and raspberry. Cream Pies are probably my favorite American dessert.

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