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Chocolate Raspberry Pie

Who doesn’t love the wonderful taste of this traditional dessert? Something else to love about this pie is its gradual release of glucose into the bloodstream. No sugar spikes to deal with here. So, enjoy! Just remember to allow for refrigeration time so it’s ready when you are.

Servings: 8
Yields: 1- 8” pie


1 FIFTY50 Sugar Free Graham Cracker Pie Crust
⅔ cup FIFTY50 Low Glycemic Fructose Granulated Sweetener
⅓ cup unsweetened cocoa
2 tablespoons cornstarch
2 cups 1% milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
1 cup raw raspberries, washed and pat dried


  1. Preheat oven to 375 degrees. Bake pie crust 7 minutes or until it starts to brown. Remove from oven. Set aside to cool.
  2. Sift the fructose, cocoa and cornstarch directly into a medium saucepan. Add the milk and mix well.
  3. Cook the mixture over medium heat until it comes to a boil (approximately 12 minutes), stirring frequently. Reduce heat slightly and continue stirring while allowing to boil for 1 additional minute. Remove the pan from the heat.
  4. Add the egg yolks to a small mixing bowl. Gradually stir in 1 cup of the hot mixture. Whisk thoroughly to combine.
  5. Pour the egg mixture back into the pan and mix contents thoroughly. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat. Add the vanilla and blend well. Cool for 10 minutes.
  6. Pour the pudding into the baked pie shell. Arrange the raspberries on top of the pie. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Serve chilled.

Nutrition Facts

Calories 242

Total Fat 9 g

Saturated Fat 4 g

Cholesterol 55 mg

Sodium 150 mg

Total Carbohydrates 38

Dietary Fiber 3 g

Total Sugars 20 g

Added Sugars 16 g

Protein 4 g

Glycemic Index Low